Safe Freezing To minimize bacterial growth, freeze eggplant Parmesan at 0 degrees Fahrenheit within two hours of baking it. Wrap the casserole tightly in plastic wrap or place it in a plastic freezer bag or box. Write the date on the package and use it within three to four months.
You can freeze almost any baked casserole, including eggplant Parmesan, though freezing can affect the quality of the dish. Use only the freshest ingredients and avoid recipes that call for ricotta or cottage cheese, because these don’t freeze particularly well.
While I was researching we ran into the query “Can You Blanch eggplant and freeze it?”.
One common answer is, if you like to use eggplant to make eggplant Parmesan, or you enjoy eating it baked or fried, blanching and freezing it in rounds is a good option. Here’s how it’s done: Fill a large stockpot with a gallon of water.
How do you cover eggplant parmigiana when baking?
Cover the cooled eggplant parmigiana tightly with plastic wrap. Make sure the plastic wrap is secured around the sides of the baking dish so no air is trapped inside.
To reheat a previously frozen eggplant Parmesan, heat the oven to the temperature suggested in the recipe — typically 450 F. Transfer the casserole to an oven-safe dish if it’s in a plastic container.
Wrap any leftovers and store them in the refrigerator at 40 F within two hours of serving the eggplant Parmesan.
What temperature do you bake frozen eggplant casserole?
When you’re ready to bake (and the eggplant casserole has been defrosted and is still wrapped), preheat the oven to 375 degrees. Also to know, can I freeze raw eggplant?
Why is eggplant so time-consuming to cook?
Cooking it can be a time-consuming process because it requires an extensive amount of preparation: slicing and frying the eggplant, making the tomato sauce and assembling all the ingredients, in addition to its baking time.