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May 10, 2010 03:49 PM

Freezing eggplant parmesan?

Hi all. I'm working on some big-batch recipes, and for casseroles I've been lining the tray with aluminum foil to make freezing & cleanup easier--you stick the whole dish in the freezer and once it's solid, take it out of the baking dish & wrap tightly. But I'm stumped about how to do this with eggplant parm. Won't the tomato sauce eat through the foil? What else could I use?

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    1. re: Jeri L

      But I can't bake it with plastic wrap. This is why I'm stumped.

      1. re: dknylic

        I guess I was just thinking you'd layer it in the pan, freeze it, pop it out and then foil wrap or freezer bag it...I wasn't thinking you'd bake it first. I recently bought some oven-safe plastic pans but I haven't tried them yet. Glad makes them. Do you suppose parchment would hold up?

        1. re: Jeri L

          Ah, no, sorry I wasn't clear. I'm lining the pan w/foil, then baking, then freezing. I did a tray that way earlier & transferred it to parchment, thinking that might work, but it's too wet. Seeping through. Bah.

    2. How about waxed paper? On the other hand, lasagna from the freezer section is frozen in foil pans often with foil tops.

      1 Reply
      1. re: just_M

        I wondered about wax paper, but I assumed the wax would melt. And I've been having the same thoughts as you about commercially prepared stuff, but everything I see written about this stuff says never to store acidic foods w/aluminum.

        The Glad trays might work. The kicker is, this is for a cookbook and I'd rather not force readers to buy something specifically for this recipe, kwim? Hoping to find a workaround.

      2. Used to be every frozen lasagna or other tomato-sauced dish I buy was stuck into an aluminum-foil pan, whether by Stouffer's or Trader Joe, and some still are. The tops are some kind of heat-resistant plastic film, but they don't usually even come into contact with the food, whereas the pans of course do. I'm going to guess that said pans are treated with spray grease, which is what I'd do, and what I DO do when I'm covering my lasagna or whatever with foil.

        I've noticed that strong alkalis are a lot more aggressive towards foil than acids are. Cover some enchiladas overnight and see what that foil looks like in the morning!

        1. Wax paper will burn....try lining the pan with parchment or baking paper, fill, bake then cover with paper & wrap in foil to freeze. Another thing I found is that heavy duty foil is less likely to be effected by the tomato acid than cheap foil

          1. Be like Martha and line your pan with alum foil first, and then the parchment paper, and then make your Eggplant Parm. Martha does not like alum foil touching her food.

            1 Reply
            1. re: pdxgastro

              I should've known Martha would have the answer. Thanks!