I was going to also suggest roasting and freezing. If you like eggplant parmesan, I think you can bread them and freeze them. I've dehydrated eggplant before, for use in winter soups and stews, with good results.

I tried airfrying eggplant for parm and it came out mushy.

Oh, that sounds like a nice variety. I've roasted slices and froze them on a sheet tray, then packaged them up so I could take out as many as I cared to at one time. I used most of them as ingredients in a dip with red peppers and lots of garlic so it didn't matter if they were mushy when they thawed.

I did use some of the frozen slices to make a healthier version of eggplant parmesan with no breading, I think eggplant parm is kind of mushy anyway, so it was no worse than normal.

Annie

Annie, I have the feeling that I will be using the frozen ones in some sort of dip because these will be really mushy when thawed. Right now it is just an experiment.

I usually bread one side in Panko and then quickly sautee them as a side dish/veggie. But that's getting old and I'd like to try something new.

Kate - I've made this recipe several times recently and friends have loved it. My neighbors even thought it had eat in it. Instead of microwaving the eggplant, I oven roasted it so it would be a little drier. I also added some red pepper flakes. I have not frozen any because there are never any leftovers. I imagine it would be like freezing other "patties" which have done well when frozen.

https://www.allrecipes.com/recipe/14019/eggplant-croquettes/