Wash the eggplant and trim off the stem
Peel it if desired
Cut it into slices, cubes, or strips
Blanch the pieces in boiling water for 4 to 5 minutes
Cool immediately in ice water
Drain well and pat dry
Spread the pieces in a single layer on a baking sheet
Freeze until firm
Transfer the frozen eggplant to freezer bags or airtight containers
Remove as much air as possible
Label with the date
Store in the freezer for up to 8 to 12 months