Sorry, I can't help. I like it fried or eggplant parmesan.

The cooking forum may come up with a few more ideas.

Lynn

Here is a link that might be useful: Cooking Forum

Thanks Lynn... I was mainly interested in the best way to preserve the extra eggplants I'm about to harvest.

Just thought someone might also have a extra specially good way to also make it without having to fry the slices.

greenhouser,

There are several recipes on this forum. Just go to the search site on this forum and type in "eggplant". It comes up with several recipes, some from the Ball Blue Book.

Lynn

I do believe that eggplant falls into the same category as summer squash ... don't can by itself.
NCHFP has directions for drying
http://www.uga.edu/nchfp/how/freeze/eggplant.html
and freezing
http://www.uga.edu/nchfp/publications/uga/uga_dry_fruit.pdf.. scroll down to page 10
you might want to take a look at this thread which gives several recipes for PCing product with eggplant as a component
http://forums.gardenweb.com/forums/load/harvest/msg0914304231179.html

Freezing is the way I'll go with them. I have one shelf in the freezer door reserved for frozen garden goodies. It's usually full of peppers by fall. I'll now add eggplant. :)

Pickled eggplant, yum! The recipe I have includes olive oil so it's not appropriate for canning. But it is great stuff. You might search for the Madras Eggplant Pickle recipe on the forum. Not sure if it's to your taste but I recall it got rave reviews from folks here on the forum.

I quite like eggplant grilled basted with a mixture of oil and Worcestershire sauce.

That grilled one sounds good. Yum! I got a reply from a friend who is a good cook (but doesn't can stuff) for a low fat eggplant parmigiana. You peel (optional) and slice the Eggplant slightly more than 1/4" thick. Give a quick spray on each side with Pam or brush lightly with olive oil - very lightly and bake at 350F until lightly golden. Make sure it's baked through. Follow regular recipe from there. It saves hundreds of calories by not being browned or fried in oil. She suggested low-fat cheese and sugar free sauce. Hey, it's worth a try. :)

I blanch and freeze eggplant in small packages and use in chili, veggie soup and spaghetti sauce.

Agree with Shirley - blanch and freeze works well and while the texture doesn't keep it can be added to all sorts of other cooked dishes or stripped and fried. For canning we add diced eggplant to the Succotash recipe and PC it of course.

Dave

Every year I ask this same question because I love eggplant. It turns to mush when frozen. I am going to make the following recipe and freeze for this winter. It might be a better question to ask; does anyone have any good eggplant casseroles? I love the following recipe.

Eggplant Casserole

eggplant, mushroom soup, med onion, 1 lb ground meat, cup grated cheese, cup cooked rice, 1/2 bell pepper, T dried celery.

Cook meat and set aside, cook eggplant, onions, BP until soft. Layer meat, than veg, cheese and layer of soup with rice. Top with more cheese. Bake 400F for 30 minutes.

Here's a coule of recipes. The Baba Ghanoush might freeze well after cooking. It is normally served with pita bread but I also like to add fresh herbs and use it as a dressing on other cooked vegetables. Sometimes I thin it out with more oil or some type of mild vinegar when I use it as a dressing. I also like to use it on sandwiches instead of mayo. I always leave the tahini out.

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Grilled Middle Eastern Baba Ghanoush Recipe courtesy Tyler Florence and JoAnn Cianciulli
Show: Food 911
Episode: Eggplant for Everyone

2 medium eggplants, about 1 pound total
4 garlic cloves, coarsely chopped (go easy the first time - I use less)
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon ground cumin - optional
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Pita bread, cut into wedges, for dipping

Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.
For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.)

When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.

In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed.

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Below I put a link for moussaka (a greek eggplant casserole). The recipes vary a little. I just brown the eggplant slices really well (2 regular eggplants, sliced about 1/4 -1/2 inch.) I make a cooked meat filling with ground beef, onions, garlic, just a little tomato sauce, oregano, and a pinch of cinnamon. Then make about 3 cups worth of a white sauce and add two eggs to it and some nutmeg. Be sure to pour a little hot sauce into the eggs first, and then pour that into the sauce so you don't scramble the eggs.

In a 9 x 13 pan:
Layer half the eggplant, then all the cooked meat mixture, rest of eggplant. Top with sauce and sprinkle lots of parmesan or romano cheese. Bake at 350 until nice and golden brown and the sauce on top is set.
I haven't tried it yet, but I think it would be really good with just eggplant, a little tomato sauce, and no meat filling. But, definitely the topping! That makes the dish.

Here is a link that might be useful: Moussaka

Wow... these are some good recipes. :)

I wish I had more freezer space for casseroles. They'd come in so handy when I'm busy and don't have time to cook... just thaw one, heat and eat. I have 3 eggplants and 2 are full of fruit. In fact I have to go out and tie them up when the sun goes behind the trees because they're falling over from the weight.