Can you pre-assemble eggplant parm, then bake later?

[Anonymous]

Prep the casserole a day in advance, put in fridge, then bake the next day?

[Anonymous]

Yes, definitely

[Anonymous]

I'd probably prep the eggplant the day before then assemble and bake the next day.

[Anonymous]

I would do this if you cook the eggplant first to get the water out, then it might even be better because the flavors would melt. If you put the eggplant in raw it might get too watery and become oddly textured.

[Anonymous]

Anonymous wrote:I'd probably prep the eggplant the day before then assemble and bake the next day.

Same. If you assemble it then freeze that will be fine, but think will be soggy in fridge.

[Anonymous]

Anonymous wrote:I would do this if you cook the eggplant first to get the water out, then it might even be better because the flavors would melt. If you put the eggplant in raw it might get too watery and become oddly textured.

Salt the raw eggplant to get the water out. And it's not eggplant parm if you're using raw eggplant in the dish.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'd probably prep the eggplant the day before then assemble and bake the next day.

Same. If you assemble it then freeze that will be fine, but think will be soggy in fridge.

Was going to say just this. If absolutely make in advance but put in freezer instead of fridge until ready to bake. I personally think it takes better from frozen than baking right away