Eggplant Parmesan Recipe To Freeze

Here is the breadcrumb mixture.

Eggplant parmesan recipe to freeze. To minimize bacterial growth freeze eggplant parmesan at 0 degrees fahrenheit within two hours of baking it. In a separate bowl add breadcrumbs and seasoning mixture spices. Lightly brown both sides of the eggplant approximately 2 minutes per side.

Dip the slices of eggplant into the egg and then into the breadcrumb mixture. Wrap the top of the baking dish securely with aluminum foil to further insulate and protect the eggplant parmigiana. Spray your pan with pam.

This way the slices freeze individually instead of in one big clump. Once the fried eggplant is frozen you can. Dip each piece of eggplant in the egg mixture and then in the breadcrumb mixture coating all sides.

In glass pan layer sauce eggplant and mozzarella cheese and then bake at 350 for 25 minutes. How to freeze eggplant parmesan before baking prepare your eggplant parmesan as you normally would with the layers of eggplant sauce and cheese. Layer half the eggplant over sauce and sprinkle with cup of parmesan cheese.

Allow the eggplant to cool then scoop out the insides place them in a food processor and pulse until smooth. Wrap the casserole tightly in plastic wrap or place it in a plastic freezer bag or box. In batches fry the eggplant slices until golden.

Top with 1 cups of tomato sauce and then remaining eggplant. Place a one inch piece of masking tape onto the top of the foil then write the date on it. Follow just that step in your favorite eggplant parm recipe and then go to step 7.