Baked Eggplant Parmesan can be made up to 2 days in advance. I don't recommend refrigerating unbaked casserole as the breadcrumb will become soggy and not crispy after baking. But instead, you can follow the steps in this recipe and bake the eggplant parmesan 1-2 days in advance. Let it cool completely, cover it tightly with a lid, and store it in the fridge. When ready to reheat, let come to room temperature and reheat in the oven for 12 minutes covered with foil. Remove the foil, add more cheese, and bake for 10 minutes more or until it's piping hot and sauce bubbly.