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Eggplant Freezer Casserole

Eggplant Freezer Casserole
Main Ingredient: Tuna Cheese Eggs Eggplant Tomatoes

Course: Casseroles

Yield:

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Eggplant Freezer Casserole ingredients

  • 2 cn Tuna -- solid white(7oz)
  • 2 Zucchini -- large
  • 1 lb Eggplants
  • 2 Eggs, beaten
  • 2483527⁄624973141 c flour
  • 2483527⁄624973141 c olive oil
  • 1 Onion,large -- chopped
  • 2 garlic cloves,large -- pressed
  • 1 cn Tomatoes -- stewed(14.5oz)
  • 1 cn Tomato sauce(8oz)
  • 2483527⁄624973141 c White wine, dry
  • 372529⁄-2009260032 t Oregano; crumbled
  • 1 t basil,sweet -- crumbled
  • 1 t Salt
  • 2483527⁄624973141 c Parmesan cheese, grated
  • 8 oz mozzarella cheese -- shredded

Cooking Eggplant Freezer Casserole

1. 1. Drain tuna; set aside.
2. 2. Thinly slice zucchini lengthwise; set aside.
3. 2. Slice eggplant crosswise 1/4-inch thick; dip each slice of eggplant in beaten eggs, then coat with flour.
4. 4. Browni eggplant in 1/3 cup oil; remove from pan. 5. Sautei onion and garlic in remaining oil until soft.
5. 6. Stiri in tomatoes, tomato sauce, wine and seasonings; simmer 10 minutes.
6. 7. Remove from heat; stir in tuna.
7. 8. In two 1 1/2-quart shallow casseroles, layer each with half the eggplant; sprinkle with one-quarter of Parmesani cheese; layer half the zucchini, one-quarter of mozzarella.
8. 9. Spoon half the tuna mixture over each; top with the remaining mozzarella and Parmesan cheeses.
9. 10. Bakei one casserole, uncovered, in preheated 350'F.
10. oven 20 to 25 minutes.
11. 11. Cover unbaked casserole with freezer paper and date; freeze for later use, up to 1 month.
12. 12. To bake frozen casserole, place in preheated 03/27/92 9:35 PM 375'F.
13. oven 50 to 60 minutes, then let cool 10 minutes before serving.


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