🔎

My Basket ()

A question about a recipe: Eggplant Parmesan

I am planning to make this for my dad's birthday but will not have time on the day to make it so am planning to make the eggplant part a week in advance, but only if there is a chance it will freeze and defrost well. Any thoughts on freezing eggplants and specifically ones that have been oven roasted?

Eggplant_parm
Answer »
Miglore

Kristen is the Senior Editor of Food52

added over 2 years ago

I haven't done it myself, but you'd probably just want to skip the flour dredging so it wouldn't get soggy and fall apart. In the comments section on the recipe a couple people reported that the recipe was great without it anyway.

Flower-bee
Droplet added over 2 years ago

I have done it but I fry my eggplants. The texture is fine when I defrost and bake later. I assume if you brush them well with oil before roasting and use a hot oven so they don't dry out and shrink, they should be ok. Since they are lated baked again with the sauce, they are pretty forgiving of having been frozen.

No need to email me as additional
answers are added to this question.