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Eggplant Parm Freezing
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Posted by october17 (My Page) on Thu, Feb 2, 12 at 9:01
| I was wondering if I make some eggplant parm to freeze, do I HAVE to bake it first? Or can I just put it together and freeze it?
In the past I have always baked it before freezing. I am making meals for a college kid to bring back. |
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RE: Eggplant Parm Freezing
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| When I make eggplant parm, it's usually for one... and one eggplant makes a LOT! I like to peel it first, though some people leave skin on. I also like to egg/crumb and shallow fry till brown. Then I make a stack... slice of EP, hunka mozz, and repeat... 2-3 high. Stick a toothpick in to keep from sliding, sauce and iinto oven until bubbly. If I was making for college kid to take back to school, I'd bread, fry, stack and freeze... maybe in heavy-duty foil or double layer... could act as "pan", if oven is available. Then send a jar of sauce along. From frozen, probably 35-45 minutes at 350 or however long it says on prepared stuff. |
RE: Eggplant Parm Freezing
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| So, you wouldn't put them in the oven before freezing then? I no longer bread them. I just brush with oil and season and broil. Just easier for a lazy cook looking for shortcuts all the time! |
RE: Eggplant Parm Freezing
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| I would freeze un baked.....unless the college kid would rather just thaw and warm and not have to bother to cook long enough for it to be "done". |
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