Comments on: Eggplant Parmesan

By: Ellen

Ellen — Wed, 05 Dec 2007 16:52:00 +0000

I asked one of my cooking groups and several people said they do this often, but they cook and THEN freeze, then thaw and reheat. If you cook from frozen, they suggested covering with foil for most of the baking time, then removing for the last 20 minutes or so or the top cheese gets too browned.

By: Ellen

Ellen — Tue, 04 Dec 2007 23:54:00 +0000

I have NOT done this before, but I would freeze them uncooked. I’ve only frozen the individual slices of eggplant before.

By: Anonymous

Anonymous — Tue, 04 Dec 2007 23:48:00 +0000

wanted to know if I can make eggplant parmesan in advance and freeze. Fry Eggplant – gravy and cheeses then freeze – should I cook first and freeze or leave uncooked and freeze until needed. Need to make 5 trays and want to do in advance instead of on the day of the event.

By: carole

carole — Tue, 04 Dec 2007 13:43:00 +0000

I need to make 5 trays of eggplant parmesan and I want to make ahead. If I put it together on Tuesday, Wednesday and need it for Sunday should I make it and cook it completely then reheat on Sunday or should I freeze it uncooked with the gravy and cheese and cook on Sunday. I always make fresh, not sure I can freeze and which way is best. Thanks

By: Anonymous

Anonymous — Mon, 19 Sep 2005 22:15:00 +0000

I just fried seven eggplants following your instruction, leaving only the egg out. They were delicious! I like to put the slices on sandwiches. Thanks for the flash freezing tip b/c I was nervous about freezing fried eggplant.