I made a delicious eggplant parmesan dish last night and now my wife wants to repeat it and then freeze it for another occasion.
What's the best advice for freezing it? Is it better to freeze it before or after baked?
Here are the ingredients: eggplants pre-baked so they are soft, tomato sauce with green peppers and a sliced fresh tomato, paste of Quark Cream Cheese mixed with olive oil and fresh basil.