How long do you cook frozen eggplant parm?
- Cut the eggplant into ?" thick slices.
- Heat oil in a large skillet over medium heat.
- Spray a freezer-safe baking dish with nonstick cooking spray.
- To reheat, put frozen casserole into oven and cook at 350°F, covered, for 1 hour 30 minutes–1 hour 45 minutes, or until casserole is hot.
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Also, how do you make eggplant parm not soggy?
Lay the slices flat onto paper towels and sprinkle each slice with salt. Cover the slices with another paper towel. Let the slices sit for about an hour. This will help draw out much of the immediate moisture in the vegetable, which is culprit in soggy dishes.
One may also ask, can you freeze eggplant parmesan before cooking? Bake until lightly browned and bubbling, 40 to 45 minutes. To Freeze: Assemble dish but do not bake; wrap tightly with foil and freeze, up to 3 months. Thaw completely, then bake as directed.
Also, how do you cook Michael Angelo's Eggplant Parmesan?
Conventional oven: Preheat oven to 400 degrees F. Remove entree from carton, place tray on cookie sheet (for added support) on center rack (at least 6"-8" from heating elements). Leave film on during cooking. Bake 35-45 minutes.
How do you thaw frozen eggplant parmesan?
Eggplant Parmesan. Assembly Time: about 45 minutes; Reheating Time: about 1 hour. Notes: Thaw overnight (the night before serving, place container of frozen food in the refrigerator) or bake directly from the freezer, allowing about 1 1/2 hours.