Here are the freezing instructions for freezing it plain.

Just about any casserole with eggplant can be frozen - link below is to several good "old south" recipes.

Dave

Here is a link that might be useful: Eggplant Casserole recipes

Prepare like you would do for a parmesian. Slice, dip in egg, coat with seasoned bread crumbs and fry. Then allow to drain and freeze seperately. To help with excess water, slice, and sprinkle pickling salt on the the slices to draw out some of the water. This will help to keep the breaded coating on them. If I were to prepare these, I would coat with flour after they were salted and drained, then into egg, and then seasoned bread crumbs. To serve, simply remove as many as you need and bake a few minutes in a shallow flat pan coated with oil.

If you like baba ganoush, prepare eggplant for freezing as follows:
Using a fork or small knife, puncture the eggplant all over, then place on a grill and cook over med-high heat, turning until soft and the skin is slightly charred. Cool, cut open and scape out the flesh. Put in food processor and puree. Fill ice cube trays or other freezer containers, freeze, then store in freezer bags. When you are ready for some baba ganoush in January, pull out some cubes, thaw, and mix with tahini, lemon juice, garlic and salt. Mmmm, tastes like summer!

Ra Ra! Moussaka, this is lush and freezes well, there is no hard and fast with this but the egg plant holds up well, If I have spare, I just do as I do, for a moussaka which is coat in olive all and bake for about 20 mins.
I did some hunting for moussaka recipes on the net and they all seemed very long and involved and contained 2 much eggplant for my taste, but remember that is my taste! so here is mine and remember you can double up.
1 LB mince beef (should be lamb!!) but beef is a good substitute
1 med yellow Onion chopped
3 Garlic cloves or teaspoons of garlic paste (I like garlic)
Couple of liberal teaspoons of dried italian herb mix or whatever you fancy from the garden.
bit of salt if you want, I don't bother
black pepper 2 or 3 generous twists.
1 28 oz tin of toms, doesn't matter what type, if whole just smash them up a bit in the pan, or you can use fresh or frozen really not an issue.
make up as you would a meat spaghetti sauce.

1 med Eggplant, sliced and cooked in olive oil, in the oven til soft
2 med pots sliced and nearly cooked by boiling (leave these out if you can't be bothered, I just like it)
layer, meat sauce, Egg plant, pots, in whatever order you fancy, I normally do a bit of meat first.

cheese layer, either 3 cups of, half and half, thick cream, whatever cream! or plain yogurt whatever you have around.
nutmeg if you have it, if not no worries.
3 eggs beaten into the cream/yogurt.
1/2 cup of Parmesan, or really any cheese you have lying round but just increase the amount as not as strong, I have been known to just make the sauce without cheese and thrown a slice of mozzarella on the top, bake at 350, until done as in hot thorough out and top nice and brown! if freezing leave out the cooking stage til you need to eat it.
I know its fairly wishy washy, but I don't have time to fanny about on complicated recipes that call for ingredient, that I wouldn't use for anything else.
I am keen to try ksrogers idea, and I also like coffehaus one and have made something similar to it in the past, and it was really good

I like to preserve them in oil. They will keep in jars in the fridge for a long time (I just used up the ones I stored last fall) as long as they're submerged in the oil. I add a couple tomatoes, garlic, and a sprig of oregano or marjoram for flavor. The resulting flavored oil is to die for, and the little eggplant pieces are awesome in pastas or as a pizza topping.

Here is a link that might be useful: Melenzana Ali Olio

Meant to say... they keep in jars in the fridge for a long time, but I see no reason why they couldn't be frozen this way, though I would store them in the fridge for a month or so to let the flavor develop before freezing.

Wow! thank you everyone, so many great ideas, I am going to be busy this week!

I am having eggplant issues right now too! I usually make a large batch of eggplant parmesan, and freeze what we don't eat for dinner. Very convenient for winter heat and eat meals.

However, I don't have the time to make batches and batches of parmesan right now. I was hoping I could fry / broil the slices and freeze them for making parmesan when winter arrives, and I have more time to cook. Ken's posting assures me that I can in fact do so. Just what I was looking for!

Dave - have you tried that recipe you linked to? Sounds pretty good.

I always freeze the fried eggplant and make the parm later. It frees up storage space. And sometimes, the kids just take a few eggplant slices and throw them in the toaster for a snack.

There were two other recipes posted very recently for eggplant and they do freeze well. One was called ajvar and the other was caponata. I tried both of those last week and they were excellent.

Both recipes are posted on the Greatest Hits Thread - The Condensed Version.

Here is a link that might be useful: Greatest Hits Recipes

I bake the eggplant, but just pack it into freezer containers for baba ganoosh later.

Running it through a food processor before freezing aerates it and decreases the keeping time.

So - I fried and broiled slices of eggplant this past summer to make parmesan at a later date. Now - I want to make it, and would like to know if I should thaw the slices first, or just place the frozen slices in a pan with layers of sauce and cheese, and bake it longer. Any thoughts?

I've done it both ways. Since the eggplant will be mushier than usual (from being frozen), I don't think it really matters which way you do it. So ... normally I make the tomato sauce too, so I usually pull the eggplant out of the freezer and let it thaw while I make the tomato sauce. Once the sauce is ready, I assemble the parmesan. The eggplant is usually still a bit frozen.

I considered thawing it and broiling it again for a few minutes before using, but didn't do so. That might help "perk it up" a bit.

Thanks Prairie love! I really wanted eggplant parmesan tonight, so just took it out of the freezer when I got home from work. 2 hours later - the eggplant was still mostly frozen, but I assembled the casserole, and it is in the oven now. I'll let you know how it turns out.