Hi Karen, we usually make these individual eggplants and serve them on the same day. Some recipes do not entirely turn out great when frozen, and then reheated. But, if you prefer to freeze leftovers, you can. And reheat them in the microwave after they are fully thawed. I hope this helps!:)

Hi Silvy! Our mother always did that with the large eggplants. But personally, I never thought it was necessary to do that. And definitely, you won’t need to salt with the Italian or Japanese (purple color) eggplants; they happened to be the one’s sweeter tasting. And as always, the tomato sauce and fresh basil give enough sweetness to them when baking. I hope this helps! 🙂

We used to fry eggplant all the time, but now I find it so much easier baking it and much healthier way to eat it. Enjoy!

Thanks Dan! Have a great week!

Thank Kelli ! The eggplant has to be firm when you try to squeeze it in your hand. Also, it is always best to find the ones that feel lighter in weight. These are the ones with less seeds inside and are more tasty as well.

Hi Tricia ! With our experience, in order to keep them from getting watery it's best to Roast them rather than baking them, it tends to dry them out, making them easier to work with in this recipe.