How to Store Eggplant Parmesan

Eggplant Parmesan can be frozen before it's cooked.

Eggplants are a warm-season fruit closely related to the tomato and pepper. The thick, fleshy fruits are excellent grilled, fried and baked. Most eggplant plants only produce one or two fruits per season. One of the most common eggplant dishes is eggplant Parmesan. This dish can be made ahead of time and frozen or leftovers can be frozen for later use.

Things You'll Need

• Aluminum foil
• Airtight, freezer-safe container
• Freezer paper
• Freezer bag
• Baking dish with tight-fitting lid

Instructions

1. Place the leftovers of a fully-cooked eggplant Parmesan into an airtight container. Freeze the leftovers for up to four months. Make sure the eggplant Parmesan is completely thawed out before reheating.

2. Make up your eggplant Parmesan in a foil or glass container with a tight-fitting lid. Alternatively, make the dish up in a baking pan and cover it with a piece of freezer-safe tin foil.

3. Place the uncooked eggplant Parmesan into the freezer. You can cook this later without thawing it first.

4. Soak, slice, batter and fry your eggplant for your Parmesan ahead of time. Freeze just the fried slices of eggplant before making a complete eggplant Parmesan. Put freezer wrap between each slice before sealing inside a freezer bag. This will save you time without having to put the whole dish together first.

References

• Food.com: Garden Fresh Eggplant Parmesan
• $5 Dollar Dinners: Eggplants
• Clemson University Cooperative Extension: Eggplant
• National Center for Home Food Preservation: Freezing Eggplant