How to Reheat Eggplant Parmigiana?

Eggplant Parmigiana is a delicious dish that we all love, but reheating it is no easy task. We have tried several different methods of reheating and have come up with the ones that work best. To transform dried-out leftovers into an amazing dish that tastes delicious, read our simple tips.

How do you reheat eggplant parmigiana in the best possible way?

The best methods are to microwave and check the dish periodically, or use the oven at 350°F. There are a lot of details to really bring out the flavor of eggplant Parmigiana, but these are the two basic methods.

Just knowing how to microwave or oven a dish isn’t enough to ensure it tastes the same as it did before. We’ve done extensive testing ourselves, and we know that Eggplant Parmigiana is amazing when done right. If you want to aim for excellence, read our complete guide on how to reheat eggplant parmigiana.

How to Reheat Leftover Eggplant Parmigiana

We, along with millions of others, love Eggplant Parmigiana. It’s an amazing dish that whole families love, and it has another great advantage: it tastes just as good the second day, as long as you reheat it the right way.

In this busy day and age, leftovers are a lifesaver on weeknights. We know that the last thing you feel like doing after a long day at work is cooking from scratch. But do you enjoy the taste of leftovers? If the answer is “not always”, we are sure that we can help you with this guide.

Eggplant Parmigiana, despite its many virtues, has a tendency to get a little dry if you heat it incorrectly. It will still taste great, but it won’t be like the wonderful dish you and your family had the night before. If something goes really wrong, the cheese can even burn a bit, which some people love, but it takes away from the original flavor of the dish.

Eggplants are not the easiest to reheat or preserve. They are notorious for absorbing water and oil, and if you don’t store them soon after cooking, they can go bad quickly. However, it is just as important to reheat them correctly as it is to store them safely.

If you really want to take your eggplant parmigiana game to the next level and impress everyone, we’ve got you covered.

Here are the methods we’ve found to be the best for reheating eggplant Parmigiana:

• In the oven. Preheat oven to 350°F. Transfer the Eggplant Parmigiana to an ovenproof dish and heat until heated through (check the inside, too).
• In the microwave. Simply transfer the dish to a microwave-safe bowl, put the lid on but leave it lopsided, and microwave it. You should do it in 90 second intervals on high heat and stop when you are satisfied with the heat.

These are just the basic steps: the introduction to our methods, if you like. If you want to learn all the useful tips and tricks that we have prepared for you, keep reading our complete step by step guide.

Step-by-step guide to reheating eggplant parmigiana

You’ve probably already used the oven or microwave to reheat your eggplant Parmigiana, and if you weren’t satisfied with the results, you’ve come to the right place. We will give you a complete guide on how to get the best flavor out of your dish without spending a lot of time in the kitchen.

We know that feeling when you come home from a long day and hardly have the energy to cook. That’s what leftovers are for. But if you shudder at the thought of having to eat the same thing as last night, only with a slightly worse taste, we recommend that you read our step-by-step guide.

You’re just steps away from the best leftovers you’ll ever eat. Familiarize yourself with our complete methods.

How to Reheat Eggplant Parmigiana in the Microwave

Reheating in the microwave is great if you like your eggplant Parmigiana soft. The oven will give you a better texture, but the microwave will heat the dish efficiently and leave it nice and chewy.

1. Begin by transferring the dish to a microwave-safe container, such as a quart or glass container.
2. If you want to make the dish extra amazing, consider adding some fresh Parmesan on top of what you already have.
3. Cover the dish with a lid (make sure it’s not metal), but leave it lopsided to let in the heat.
4. Microwave for 90 seconds, then check the dish. You can turn certain pieces over to see if they are fully heated.
5. Repeat the cooking process in the microwave, checking every 90 seconds until you are satisfied.
6. Enjoy your dish in just a few minutes!

How to Reheat Eggplant Parmigiana in the Oven

As we’ve already said, reheating Eggplant Parmigiana in the oven usually gives a better texture, but this is up to you. If you like the dish to be slightly crisp and not too soft, then the oven, even if it takes more time, will still be your best option.

1. Preheat oven to 350 degrees Fahrenheit.
2. Transfer all the eggplant Parmigiana to a suitable source for the oven. Be careful so it doesn’t come undone.
3. If you want to add more cheese or spices, you can do it now.
4. Cover the pan with aluminum foil. Make sure it’s well wrapped.
5. Heat the source for 10 minutes.
6. Take out the eggplant parmigiana and check it, turning some parts over to make sure it has been heated through. You can also use the temperature tester.
7. If you think the dish could get a little hotter, pop it back in the oven for up to 5 minutes.
8. Serve and enjoy!

tips and tricks

For an even tastier dish, we recommend trying these few tips that will really enhance the flavor of your leftover eggplant parmigiana.

• If you want to add more sauce before reheating, you are welcome to do so! This is how you do it:
  • Put a little extra sauce in the container or plate that you are going to use.
  • Add the leftover eggplant to the Parmigiana.
  • Heat it as normal in the method you have chosen.
• Adding a bit of cheese is another way to give your aubergines parma an extra amazing flavor.  You don’t have to stick to the same type of cheese. You can mix them to get a more intense flavor.
• If you really want to get the best flavor out of your dish, here is a little advice. At the end of cooking, pass the dish through the grill.
• If you make enough eggplant parmigiana to preserve leftovers, ask yourself first: do you keep it in the fridge overnight or freeze it? If you are freezing the Eggplant Parmigiana, consider using recipes that do not call for the use of cottage cheese or cottage cheese. These cheeses do not freeze very well and may not taste as good after thawing.
• Eggplants have a strong tendency to absorb oil and water. Salt and drain before adding other ingredients.
• If you are going to freeze your eggplant Parmigiana, remember that the way you defrost them is just as important as the way you reheat them.  We recommend leaving it in the fridge overnight. Defrosting in the microwave is also an option.

• To freeze your Eggplant Parmigiana at just the right time, freeze them about 2-3 hours after cooking. If it keeps well, you can keep it in the freezer for up to 5 weeks. A good tip is to write the freezing date on the container so you never have to hesitate.

  • The reason it’s important to freeze your eggplant parmigiana dish so soon after cooking is that the longer you wait, the greater the chance of bacteria settling in the dish.

Related questions

Can I Eat Leftover Eggplant Parmigiana Cold?

If you can. We recommend heating them, but many people prefer to eat them cold. However, if you want your aubergines parma to taste great, don’t eat them straight from the fridge. Take the dish out of the fridge, keep it covered and wait about 20-30 minutes. When it reaches room temperature, eat it.

How long can you keep eggplant parmigiana in the fridge?

If stored correctly, you can keep it for 3-5 days. We recommend that you use an airtight container to help you keep the dish in good condition. If you suspect that you will not eat it for another 5 days, you can always freeze it. For this, we also recommend using an airtight container.

With what can you accompany the aubergines parmigiana?

Most people opt for a green salad, which really enhances the flavor and texture of the dish. You can add some black olives, a portion of Parmesan, salami and a light Italian dressing. You can also steam broccoli or asparagus. If it’s green, it will fit!