Hi all. I'm working on some big-batch recipes, and for casseroles I've been lining the tray with aluminum foil to make freezing & cleanup easier--you stick the whole dish in the freezer and once it's solid, take it out of the baking dish & wrap tightly. But I'm stumped about how to do this with eggplant parm. Won't the tomato sauce eat through the foil? What else could I use?