This looks yummy, but I have to say it doesn’t look all that much of a time saver compared with pan frying breaded eggplant and with the addition of all that cheese I doubt it’s much healthier.

Yes.

Totally fine. Just cover and put in fridge.

I would like to make Ina Garten roasted eggplant Parmesan a day in advance — assemble— and then bake it the next day. I think this should be ok? I’ve made it before, and it’s amazing the next day anyway. I can wait and do the breadcrumb topping right before I bake it. Thoughts welcome. This is the recipe BTW: https://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-parmesan-7569918