Eggplant is not suitable for drying or canning. Freezing is the best method for home preservation.

To Freeze: Harvest before seeds become mature and when color is uniformly dark.

1. Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time.
    
2. Water blanch, covered for 4 minutes in one gallon boiling water containing 1/2 cup lemon juice (fresh or bottled).
    
3. Cool, drain and package, leaving 1/2-inch head space. Seal in zip closure freezer bags and seal and freeze.
    
4. For frying -- Pack the drained slices with a freezer wrap between slices. Seal and freeze
   
    

Additional Eggplant Information:

Eggplant
Eggplant Equivalent
White Eggplant