- Breaded and baked eggplant slices can be stored in the refrigerator for up to 2 days or frozen on a sheet pan and transferred to a zip top bag for up to 3 months. Bake slices for 5-10 minutes in the oven to re-crisp them up prior to layering.
- Eggplant parmesan can be made up to 24 hours ahead of time and stored in the fridge prior to baking. Additional cooking time may be needed.
- Eggplant parmesan can be layered and wrapped in plastic wrap and stored in the freezer for up to 3 months. To bake, completely thaw the dish before cooking. Additional cooking time may be needed.