Eggplant Parmesan is amazing, but it takes a lot of work to prep if I am going to make it for dinner, however I have come up with a great way to work around that. Freezer meals! I can prep 5-8 meals of this Eggplant Parmesan Freezer Meal at one time and there is not much time added to the prep and then we can have the amazingness of it all the time! I also have a fancy eggplant Parmesan recipe that you can make and follow the freezer instructions here for as well.
These directions for Eggplant Parmesan Freezer Meals are per pan, so depending on how many pants you want to make you will want to double, triple ect the recipe.
Don’t forget to pin Eggplant Parmesan Freezer Meal to your Freezer Meal Pinterest Board!
Eggplant Parmesan Freezer Meal Ingredients:
- 2 large eggplants, sliced into 1/2 thick pieces
- 1 green pepper
- 1 Jar your favorite pasta sauce
- Salt and pepper to taste
- 1 1/2 C Italian breadcrumbs
- 1 1/2 C Parmesan cheese
- 3/4 C flour
- 4 eggs, beaten
- 1/4 C olive oil
- 1 large bag shredded mozzarella cheese
- Pam spray
Eggplant Parmesan Freezer Meal Directions:
- Slice eggplants into 1/2 inch rounds.
- Sprinkle each round with salt on both sides.
- Put eggplant slices of a wire rack sitting over a large cookie sheet.
- Allow eggplant to sit for 2 hours before going forward with the recipe.
- While you are waiting for your eggplant to finish up you can make your sauce, get your favorite sauce, jarred or homemade. If you are using a jar sauce add peppers and onions to it to give it more flavor.
- Using a paper towel dry off each piece of eggplant then….
- In a medium sized bowl combine the breadcrumbs and 3/4 C Parmesan cheese. In a second bowl add flour while in the third bowl add the 4 eggs and beat well.
- Heat a pan with the bottom of the pan covered in oil. You can use which ever oil you prefer, olive, veggie ect.
- Get a plate and line with paper towel.
- While oil is heating up start prepping your eggplant.
- Dip each piece of egg plant in the flour, then eggs then breadcrumb and place in pan. Brown your eggplant pieces then flip to brown the other side. Do this until all of your eggplant is fried.
- When removing from the pan, place on the plate with the paper towel to drain the oil off.
- Once you are done frying your eggplant it is time to prep the rest of the Eggplant Parm
Now here is where you are going to go in 2 different directions depending on if you are freezing them or you are making it to eat now.
How to Cook Eggplant Parmesan Freezer Meal:
- Get a glass baking pan
- Spray your pan with pam.
- In glass pan, layer sauce, eggplant and mozzarella cheese and then bake at 350 for 25 minutes.
How to Prep Eggplant Parmesan For the Freezer:
- Get tinfoil pans 1 for each meal you are going to put in the freezer.
- Spray pans with pam
- Layer the sauce, eggplant and mozzarella cheese in the pan. Then cover well with tinfoil, and make sure you wrap it well more tinfoil to keep it from getting freezer burnt when in the freezer. I put 1 layer of tinfoil just to cover it and then wrap the whole thing in another layer of tinfoil, including the pan itself.
- Label the top with the date and meal name.
- Let cool completely before sticking in the freezer.
- Keep in freezer for 6-9 months. Can be kept longer if in a deep freezer.
How to Cook Eggplant Parmesan from the Freezer:
Remove the eggplant meal from the freezer the night before, and put in the fridge. Remove the outer layer of tinfoil and make it so there is only 1 piece of tinfoil on the top. Then cook at 350 for 35-40 minutes.
Looking for more meals that you can prep ahead of time and freeze for later? Check these out!
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Eggplant Parmesan Freezer Meal
Ingredients
- 2 large eggplants sliced into 1/2 thick pieces
- 1 green pepper
- 1 Jar your favorite pasta sauce
- Salt and pepper to taste
- 1 1/2 C Italian breadcrumbs
- 1 1/2 C Parmesan cheese
- 3/4 C flour
- 4 eggs beaten
- 1/4 C olive oil
- 1 large bag shredded mozzarella cheese
- Pam spray
Instructions
- Get a glass baking pan
- Spray your pan with pam.
- In glass pan, layer sauce, eggplant and mozzarella cheese and then bake at 350 for 25 minutes.
Comments & Reviews
Marylee says
This is very Confusing I wanted to know after I prepare my Eggplant Do I Freeze it Before I Cook it or Cook it then Freeze it?
MidgetMomma says
You can do both, it all depends on how quick you want them to be ready when you make them for dinner.
Carole says
This is my favorite dish when I go to Olive Garden. Will serve it with a cup of Spaghetti. Thanks so much for the recipe.