Lightly salt the sliced eggplant and let it sit in a colander to drain for about half an hour.
Dip each slice in egg and bread crumbs (we like panko style crumbs).
Fry in oil.
Cool on paper towel and pat oil from the top as well.
Stack in layers separated by parchment paper.
Wrap in foil, label, and place flat in the freezer.
Three large eggplants took two hours (including draining time) to prepare and made 2-3 meals (plus my lunch) for our family.
I also used our produce to put together our 4th quart of lactofermented pickles, grated other eggplants for dinner tomorrow, and made ground beef/onion/pepper(Anaheim and Poblano)/garlic/kale enchilada filling for tonight's dinner and for freezing. It feels good to start squirreling food away for the winter.This recipe was my jumping off place. I quit using the grape leaves and haven't noticed a difference. We've been using a couple cloves of garlic, a few peppercorns, some dill head, and some prepared horseradish (Thanks Aunt Debbie and Brad!) in with the cucumber slices in the brine. Horseradish does seem to be the magic ingredient. I'm looking forward to some jalapenos ripening so we can try that too.