Eggplant is not suitable for drying or canning. Freezing is the best method for home preservation. Wash and slice eggplant into 1/3 inch thick slices, blanch in boiling water that has some lemon juice added for 4 minutes. Cool, drain and freeze. The lemon juice will help the eggplant retain its natural color. Here are recipes for Galloping Good Eggplant and Grilled Eggplant Tomato Sandwiches.