Eggplant parm--quick question!

I need a fairly quick answer so I figured I'd post here. I made eggplant parm last night for a potluck today, but it got cancelled. I didn't cook it yet. We may reschedule for Wed or Thurs. Should I leave it in the fridge, or move it to the freezer? Thanks!

Re: Eggplant parm--quick question!

As long as you think it will be within the next two days, stick with the fridge. Once it's egged and breaded, you should be good for a day or two, but if you freeze it, some veggies get soggy after they defrost.

Re: Eggplant parm--quick question!

I already assembled it with the cheese and sauce. It'll be okay in the fridge like this?

Re: Eggplant parm--quick question!

I have made eggplant parm and cooked it and then have frozen it. I just take it out that morning or the night before to defrost and then warm it in the oven before serving....it taste just as good the second time as it does the first!

Re: Eggplant parm--quick question!

If you cook it, it will stay better. Stick it in the oven tonight and eat it over the next few days. If you don't finish it, freeze the rest in portions.

Re: Eggplant parm--quick question!

I would cook it and then refrigerate it. Just cook it, but not completely, leave it so that you can cook it again for abour 15 minutes when you're ready to get the cheese to brown, etc.