Red and I have both tried various methods for preserving eggplant. Breaded and frozen didn't turn out well ... the texture was awful. Blanching and freezing produced a mushy mess when thawed. I've pinged Red to see if he ever did anything that worked. The only thing I haven't tried is pressure canning in jars. If I raw pack it, it might produce something that could be dried off, breaded and fried. I'll update if I come up with anything worth a darn.
I looked into preserving eggplant awhile back. Canning is supposedly a no-no, as eggplant is dense enough that it is hard to get up to a proper temperature (without making the mushy mess you are trying to avoid). This comes from the government, and I know I can trust them.