freezing eggplant parmasean
I have made two pans of eggplant parmesan and would liker o freeze one. The layers are sauce, fried breaded eggplant and mozzarella and parmesan cheese. I was going to freeze and then cook, should I cook it first?
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Know I can freeze the eggplant (alone) for future use.
Some in this thread from 2014 say add add cheeses & sauce and bake before before freezing; others demur.
Would love to hear which direction (plain eggplant or assembled, baked dish) does your more recent experience favor?