How can I freeze eggplant parmesan to preserve it for later consumption?

To freeze eggplant parmesan, first bake it as usual and let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Label with the date and store in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in the oven until heated through.