how to cook with frozen Eggplant
At the end of the summer, I posted a question about freezing excess eggplant and received many helpful tips on blanching and freezing the eggplant. I didn't have time to bread the eggplant or make it into eggplant parmesan, as some posters suggested, but I did blanch and freeze it. So, now my question is, I'm ready to make some eggplant parmesan with my frozen eggplant. Do I thaw it first?? Thanks for any suggestions.