dumb question
Tomorrow a few friends and I will be getting together to watch a movie and eat dinner at my place. I'm thinking about making either dollzero's delicious Baked Pesto Rigatoni with Vegetables or** a casserole of Eggplant Parmesan. I'd like to make the food in the morning and then just pop it in the oven and assemble a salad & garlic bread after the movie. Here's my question: Would it be best to a) assemble the casserole, refrigerate, and bake later or b) assemble, bake, and reheat? If I make Eggplant Parmesan, keeping the eggplant nice and crispy (not soggy) will be a major concern, so take that into consideration.
In order to make this post more pornarific, here's another note:
I recently tried my first two Rachael Ray recipes, and let me tell you, I am a total convert. First, I made Salsa Stoup with Avocado Smash and Double-Decker Quesadillas, which was pretty tasty, healthy, and quite a feast for the amount of time it took. Then, I made Israeli Spice Chicken with Orange and Tomato Relish, which was absolutely stellar. We also brushed flatbreads with olive oil then grilled them and served them as a side. (I also made the zucchini saute, but next time I probably won't). Sure, her personality can be slightly grating and she tends to butcher the English language, but if she continues to create delicious, colorful, and relatively healthy meals that can be done in under 30 minutes, I'll be a fan!
**Edit: I forgot that one of the friends hates pesto, so I guess eggplant it is. That recipe is delicious, though, you should all try it.
In order to make this post more pornarific, here's another note:
I recently tried my first two Rachael Ray recipes, and let me tell you, I am a total convert. First, I made Salsa Stoup with Avocado Smash and Double-Decker Quesadillas, which was pretty tasty, healthy, and quite a feast for the amount of time it took. Then, I made Israeli Spice Chicken with Orange and Tomato Relish, which was absolutely stellar. We also brushed flatbreads with olive oil then grilled them and served them as a side. (I also made the zucchini saute, but next time I probably won't). Sure, her personality can be slightly grating and she tends to butcher the English language, but if she continues to create delicious, colorful, and relatively healthy meals that can be done in under 30 minutes, I'll be a fan!
**Edit: I forgot that one of the friends hates pesto, so I guess eggplant it is. That recipe is delicious, though, you should all try it.