How do I cook any recipe with frozen eggplant?

Four days ago I cut the ends off of a one pound eggplant, sliced it lengthwise, spread 1/4 tsp. of salt on each half, and left at room temperature (approx 65 degrees) for five hours. Then I soaked up the liquid and brushed off each piece with paper towels. At that point, I placed both pieces in a zip-close freezer (gallon) bag. Now, do I thaw completely before using? Thaw partially? Cook straight from the freezer? Any help would be appreciated!