Make-Ahead Freezer Meal Eggplant Parmesan

I’ll be honest – weeknight dinners can be a challenge in our house. Between after-school activities and work deadlines, sometimes I feel like I’m racing against the clock to get food on the table. But that’s exactly why I love this freezer meal eggplant parmesan. I can make it ahead when I have free time on the weekend, and pop it in the freezer for busy days.

The best part? It tastes just as good as the traditional version. I usually make two at once – one for dinner that night and another for the freezer. It takes about the same effort to prep two as it does one, and my future self always thanks me. On hectic evenings, I just pull it out, heat it up, and dinner’s ready without the usual prep work and cleanup.

If you’re looking for a make-ahead meal that the whole family will enjoy, this one’s a keeper. The layers of crispy eggplant, melty cheese, and rich tomato sauce come together perfectly, whether you’re eating it right away or saving it for later.

What Kind of Eggplant Should I Use?

For eggplant parmesan, you’ll want to look for the classic Italian or Globe eggplants – those big, dark purple ones you commonly see at the grocery store. When selecting your eggplants, pick ones that feel heavy for their size and have smooth, shiny skin without any soft spots or blemishes. The best ones will give slightly when you press them with your thumb, but shouldn’t feel too soft. To help remove any bitter taste and excess moisture, slice your eggplants and salt them for about 30 minutes before cooking – this step makes a real difference in the final dish. If you’re shopping during summer, you might also find Japanese eggplants, which are longer and thinner – these work too, you’ll just need more of them since they’re smaller.

Options for Substitutions

This eggplant parmesan recipe can be adapted with several easy substitutions:

• Eggplant: While eggplant is the star here, you can use zucchini or portobello mushrooms instead. Just make sure to remove excess moisture by salting and patting dry, just like you would with eggplant.
• Breadcrumbs: Out of regular breadcrumbs? Try crushed crackers, panko, or ground pork rinds for a low-carb option. You can even make your own by pulsing toasted bread in a food processor.
• Parmesan cheese: Any hard aged cheese works well here – try pecorino romano or asiago as alternatives. Just avoid pre-grated options as they don’t melt as nicely.
• All-purpose flour: You can swap in gluten-free flour blend, rice flour, or chickpea flour. Each will work fine for dredging the eggplant.
• Eggs: For a vegan version, try using a mixture of plant milk and cornstarch (¼ cup milk + 1 tablespoon cornstarch per egg), or prepared egg replacer.
• Mozzarella: Feel free to use provolone, fontina, or a dairy-free mozzarella alternative. If using dairy-free cheese, add it only in the last few minutes of baking to prevent burning.

Watch Out for These Mistakes While Cooking

The biggest mistake when making eggplant parmesan is skipping the crucial step of salting your eggplant slices – letting them sit with salt for 30-45 minutes draws out excess moisture and bitterness, ensuring your final dish isn’t watery or bitter. Another common error is overcrowding your baking sheet when cooking the breaded eggplant slices, which leads to steaming instead of crispy results – make sure to leave space between each piece and work in batches if needed. For the best freezer-friendly results, slightly undercook your eggplant during the initial baking (they should be golden but not too dark), as they’ll continue cooking when you reheat the dish later. When layering your casserole, don’t skimp on patting the eggplant dry after salting and between layers, as extra moisture is the enemy of a freezer meal that reheats well.

What to Serve With Eggplant Parmesan?

This Italian classic pairs perfectly with a simple side of al dente spaghetti or angel hair pasta tossed in a bit of olive oil and garlic. If you’re trying to keep things lighter, a fresh arugula salad with lemon dressing makes a great side dish that cuts through the richness of the eggplant parm. I love serving some warm, crusty Italian bread on the side to soak up any extra sauce – plus, you can never go wrong with more carbs! For a complete meal, consider adding some roasted broccoli or sautéed green beans with garlic, which provide a nice contrast to the cheesy, breaded eggplant.

Storage Instructions

Keep Fresh: If you’re planning to eat your eggplant parmesan within a few days, place it in an airtight container and keep it in the fridge for up to 4 days. The layers of sauce and cheese help keep everything moist and tasty!

Freeze: This recipe is perfect for freezing! After assembling, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze it for up to 3 months. Pro tip: you can also freeze it in individual portions – just wrap them separately and grab what you need when you’re ready to eat.

Reheat: When you’re ready to enjoy your frozen eggplant parm, thaw it overnight in the fridge. Heat it in a 350°F oven for about 20-25 minutes until it’s heated through. If you’re reheating from the fridge, 15-20 minutes should do the trick. Cover with foil while reheating to prevent the cheese from browning too much.

Make Ahead: You can assemble this dish up to 24 hours before baking. Just cover it well and keep it in the fridge. When you’re ready to cook, let it sit at room temperature for about 30 minutes before popping it in the oven.

Preparation Time	10-20 minutes
Cooking Time	25 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 150-170 g
• Fat: 200-220 g
• Carbohydrates: 250-280 g

Ingredients

• 2 large eggplants, cut into 1/2-inch slices
• 1 green bell pepper
• 1 jar of preferred pasta sauce
• Salt and pepper for seasoning
• 1 1/2 cups seasoned breadcrumbs
• 1 1/2 cups parmesan cheese
• 3/4 cup all-purpose flour
• 4 eggs, beaten
• 1/4 cup olive oil
• 1 large package shredded mozzarella cheese
• Non-stick cooking spray

Step 1: Prepare Your Baking Pan

Begin by selecting a suitable glass baking pan.

To prevent sticking and ensure easy cleanup, spray the pan generously with Pam or your preferred cooking spray.

This will help in creating a non-stick layer for your ingredients.

Step 2: Layer the Ingredients

In the prepared glass pan, start creating layers with your ingredients.

Begin by spreading a layer of your chosen sauce evenly across the bottom of the pan.

Next, place a layer of eggplant slices over the sauce.

Follow this by adding a layer of mozzarella cheese.

Repeat these layers if desired, ensuring you finish with a layer of mozzarella cheese on top.

Step 3: Bake the Dish

Once your ingredients are layered, preheat your oven to 350°F (175°C).

Place the glass baking pan in the oven and bake for 25 minutes.

This will allow the eggplant to cook through and the cheese to melt into a bubbly, golden topping.

Step 4: Serve and Enjoy

After baking, carefully remove the pan from the oven, as it will be hot.

Let the dish cool for a few minutes before serving.

Cut into portions and serve warm.

Enjoy your deliciously layered eggplant and mozzarella bake!