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Italian Eggplant Bites for the Freezer

This is a delicious once a month cooking recipe for all you eggplant lovers.  I absolutely love eggplant parmigana, but I am the only one in my family who enjoys it.  So instead of making an entire casserole just for myself, I came up with this recipe.  It is almost like an eggplant pizza!  I flash freeze the individual pieces so that I can heat up one or two for lunch. It’s a fantastic solution for portion controlled servings.

Ingredients:

  • 1 medium eggplant
  • 1 8-ounce box Panko bread crumbs
  • 4 eggs
  • 1/2 cup flour (or more as needed)
  • Vegetable oil (for frying)
  • 3 large tomatoes, chopped
  • 1 tablespoon fresh basil, chopped
  • 2 cloves garlic
  • 1 teaspoon minced onion
  • 1/2 to 1 teaspoon salt (to taste)
  • 1 tablespoon olive oil
  • 1/2 cup mozzarella cheese, shredded

Directions for Freezing Day:

  • Peel the eggplant and cut into 1/4″ thick slices
  • Put flour on a plate for dredging
  • Put eggs in a bowl and beat
  • Put Panko breadcrumbs on a plate

  • Coat each piece of eggplant first with flour, then egg, then breadcrumbs
  • Liberally coat the bottom of a skillet with vegetable oil and heat over medium heat
  • Brown the eggplant pieces on each side and remove to cool

My kids love helping with the messy part!

  • Line a baking sheet with waxed paper and lay the eggplant on the waxed paper.
  • In a bowl, mix the tomatoes, basil, garlic, onion, salt, and olive oil.  Mix well.

  • Spread the tomato mixture over the top of each eggplant, and top with mozzarella cheese.

  • Put baking sheet into the freezer to flash freeze.
  • Once frozen, transfer to a freezer bag, or a freezer container.

Bake frozen eggplant for 10 – 12 minutes at 425 degrees, or microwave for 1 – 2 minutes until desired temperature is reached.

Printable Version:

Ingredients:

  • 1 medium eggplant
  • 1 8-ounce box Panko bread crumbs
  • 4 eggs
  • 1/2 cup flour (or more as needed)
  • Vegetable oil (for frying)
  • 3 large tomatoes, chopped
  • 1 tablespoon fresh basil, chopped
  • 2 cloves garlic
  • 1 teaspoon minced onion
  • 1/2 to 1 teaspoon salt (to taste)
  • 1 tablespoon olive oil
  • 1/2 cup mozzarella cheese, shredded

Directions for Freezing Day:

  1. Peel the eggplant and cut into 1/4″ thick slices
  2. Put flour on a plate for dredging
  3. Put eggs in a bowl and beat
  4. Put Panko breadcrumbs on a plate
  5. Coat each piece of eggplant first with flour, then egg, then breadcrumbs
  6. Liberally coat the bottom of a skillet with vegetable oil and heat over medium heat
  7. Brown the eggplant pieces on each side and remove to cool
  8. Line a baking sheet with waxed paper and lay the eggplant on the waxed paper.
  9. In a bowl, mix the tomatoes, basil, garlic, onion, salt, and olive oil.  Mix well.
  10. Spread the tomato mixture over the top of each eggplant, and top with mozzarella cheese.
  11. Put baking sheet into the freezer to flash freeze.
  12. Once frozen, transfer to a freezer bag, or a freezer container.

Bake frozen eggplant for 10 – 12 minutes at 425 degrees, or microwave for 1 – 2 minutes until desired temperature is reached.

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Category: Freezer Cooking & OAMC, Frugal Cooking & Recipes

Comments (1)

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  1. 1
    Liz says:

    Wow these look great! I’m going to try them 🙂 Thanks