How to Freeze Eggplant Parmesan
When you prepare a good meal, storing a few leftovers in the refrigerator provides a convenient lunch or dinner the following day. If you prepare more eggplant Parmesan than can be consumed in a day or two, however, freezing the leftovers prevents waste and can save you time and money when it comes to meal planning. Because eggplant Parmesan consists mainly of eggplant, tomato sauce, cheese and breadcrumbs, when preparing leftovers for freezing, take care to prevent your frozen leftovers from becoming soggy and inedible. Does this Spark an idea?
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Instructions
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Set the eggplant Parmesan serving dish on the counter to cool. Use a food thermometer to check the temperature over the course of two hours. If your eggplant Parmesan is hot, reduce the temperature to below 70 degrees Fahrenheit within two hours to prevent rapid bacterial growth. Removing the eggplant Parmesan completely from heated surfaces aids in the process. After the dish cools to 70 degrees, you have up to four hours to package and freeze it.
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Divide the eggplant Parmesan into portions and place the portions in freezer bags or freezer containers. Dividing the dish into portions allows you to remove as much as you plan to consume from the freezer, without thawing more than you need. If you only have one large freezer container, place portions next to each other, then add wax paper between layers.
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Seal the containers or freezer bags. Sealing your eggplant Parmesan properly prevents freezer burn, which could ruin its taste and texture.
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Place freezer containers or freezer bags in the freezer. If you plan to eat your eggplant Parmesan soon, place it near the front of the freezer. If you plan to eat it in the future, place it near the back of the freezer.
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Tips & Warnings
Cooling food completely prevents condensation from forming inside your freezer container or freezer bag. Excess condensation could cause a layer of water to settle and freeze on top of your dish.
Frozen food does not grow bacteria and can be preserved in the freezer for long periods of time.
Eggplant Parmesan must be cooled to 70 degrees Fahrenheit or below within two hours once removed from heat. If within the first two hours the dish has not cooled, reheat it to 135 degrees Fahrenheit and start the cooling process again. If your dish sits for longer than two hours at temperatures between 70 and 120 degrees Fahrenheit -- the temperatures at which food experiences rapid bacterial growth -- discard it to prevent food-borne illness.
