Eggplant Parmigiana -- Can it wait?

[joycecobb]

I want to prepare the eggplant parmigiana the night before and bake it the day of the party. Will that work or will the eggplants get yucky?:)

[Chef Mark]

I wouldn't recommend that. Typically, eggplant parmigiana begins with pan-frying or deep-frying the breaded eggplant. The crusts of all pan and deep fried foods will become soggy with time. Yes, I realize it get's slathered with the sauce before baking but there will be a textural difference between freshly cooked eggplant and day old eggplant. Moreover, some foods improve overnight, usually dishes with greater heterogenity of ingredients, e.g., soups, stews, salsa, some casseroles, etc. Eggplant parmigiana isn't one of them.

Of course, the ultimate issue is this: Will it make enough of a difference that it would change when you cook it. It depends on who your audience is. There are people who would eat 3 day old eggplant and say it tastes good.