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Mon, Nov 16, 09 at 21:30
| 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. |
Follow-Up Postings:
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| Depends on how you froze it. If you can separate the slices (we freeze ours individually first) then use it frozen. Thawed, it turns quite soft and mushy so is difficult to work with - possible but difficult. If you can't separate them then suggest chopping while still partially frozen and then thaw it. Dave |
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| I individually froze them, so I they are not stuck together. Are you saying to partialy defrost them before using them? Thanks, Michele |
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