I'm planning on making and freezing an eggplant Parmesan for a friend who just had a baby and needs frozen foods. Does it freeze well? Should I totally cook it then freeze it or just put it together after frying the eggplant then into the freezer without putting it in the oven? Thanks!
A few tips—and an amazing dressing—makes this a holiday party essential.
What We Learned from the Instant Pot in 2017
The Shop's Greatest Hits
Innovative & Old-School Tricks for Stress-Free Hosting
Gifts You'll Get in Time for the Tree
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)