Eggplant is best eaten fresh. If you need to store it, keep it at a cool room temperature and not in the fridge.
To freeze, roast eggplant using the directions for the baba ganoush recipe below, then scoop out and freeze to be used later in dips/spreads. Or, use this recipe to bake eggplant in slices, then allow to cool and freeze in containers or Ziploc bags to be used later in Eggplant Parmesan, stir fry, or casseroles.
Root 5 Farm Pan-Fried Eggplant Over Kale and Arugula with Tomato-Basil Confit
Balsamic Grilled Eggplant