Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Combine lightly beaten eggs, salt, and pepper.
2. 2270443 Upgrade to a paid membership 87506 to unlock all instructions 66388
3. 8958235 Upgrade to a paid membership 56015 to unlock all instructions 66945
4. 2589895 Upgrade to a paid membership 99661 to unlock all instructions 87632
5. 2415652 Upgrade to a paid membership 52917 to unlock all instructions 35344
6. 1220619 Upgrade to a paid membership 65144 to unlock all instructions 74472
7. 6001951 Upgrade to a paid membership 87620 to unlock all instructions 78296
8. 5848646 Upgrade to a paid membership 30670 to unlock all instructions 85274

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 4233376 Upgrade to a paid membership 16094 to unlock all instructions 39705
3. 2623108 Upgrade to a paid membership 63719 to unlock all instructions 66012

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Combine beaten eggs, salt, and pepper.
2. Dip eggplant slices into egg mixture, then bread crumbs.
3. Heat oil in skillet until hot.
4. Quickly brown eggplant on both sides, then divide among indicated number of 8x8 pans.
5. Add tomato sauce and garlic powder to skillet and bring to a boil.
6. Simmer 10 minutes until thickened.
7. Stir in butter.
8. Pour over eggplant, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil.
9. Bake at 350 degrees for 30 minutes.
10. Remove foil and bake 10 minutes longer.