Eggplant Parmesan

Yes. Assemble the dish completely through step 8, cover with plastic wrap, and refrigerate for up to 24 hours. Bake as instructed, adding 5–10 minutes to the baking time since it will start cold.

Yes. Assemble fully, wrap the unbaked dish tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Bake from frozen at 350°F for 45–50 minutes, covered with foil, until heated through and bubbling at the edges.

Not salting and drying the eggplant, which traps moisture and results in a soggy, watery dish. Salt generously, let sit 15 minutes, and pat completely dry before breading.

Yes, but results will be different. Brush both sides lightly with oil, place on a parchment-lined baking sheet, and bake at 400°F for 20 minutes, flipping halfway, until softened and lightly browned; then assemble and bake as instructed, reducing final baking time to 15–20 minutes.

A simple green salad with lemon vinaigrette, crusty garlic bread, or a side of pasta tossed with olive oil and garlic are all classic pairings.

Cover and refrigerate for up to 3 days. Reheat in a 375°F oven, covered with foil, for 15–20 minutes until heated through; or microwave individual portions on 50% power for 2–3 minutes, stirring halfway.