Due to its high water content and flesh that's quick to oxidize (turn brown) when sliced, we don't recommend freezing it raw. Eggplant loses its texture, flavor, and color when frozen raw ...

What’s not to love? Bastianich’s tips include picking a firm, fresh eggplant, cutting it in thick slices, dredging them in flour and panfrying before draining, cooling, rolling, nestling in ...