Eggplant Freezer Casserole
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Freezer-friendly eggplant and tuna casserole layered with breaded eggplant, zucchini, mozzarella, and a seasoned tomato-wine sauce. Make two, bake one now, freeze one for later.
YIELD
1 casserolePREP
20 minCOOK
25 minREADY
45 minThis casserole is built for batch cooking. The recipe makes two pans: one goes straight into the oven, and the other gets wrapped and frozen for a busy night when cooking from scratch isn’t happening.
Breaded eggplant slices form the base. Dipping them in beaten egg and flour before browning in olive oil gives each slice a crispy shell that holds up under the tomato sauce without turning soggy. Layer those over thinly sliced zucchini, then top with a chunky tuna and tomato sauce flavored with white wine, oregano, and basil.
Mozzarella goes on twice: once in the middle and again on top so the casserole gets that bubbly, golden cheese crust. Parmesan adds a salty, sharp note underneath.
Pro Tips
- Slice the eggplant thin and even, about ¼ inch. Thick slices stay spongy in the center even after browning.
- Drain the tuna well. Extra liquid thins the sauce and makes the casserole watery.
- Let the baked casserole rest 10 minutes before cutting. It sets up and slices cleaner.
- For the frozen version, bake at a higher temperature for longer since it goes in from frozen. No need to thaw first.
Variations
- Vegetarian: Skip the tuna and add a layer of sauteed mushrooms and spinach instead.
- Chicken Parmesan style: Replace tuna with shredded cooked chicken for a heartier filling.
- Spicy arrabbiata: Add red pepper flakes to the tomato sauce for heat.
Ingredients
Directions
Drain tuna; set aside.
Thinly slice zucchini lengthwise; set aside.
Slice eggplant crosswise ¼ inch thick; dip each slice of eggplant in beaten eggs, then coat with flour.
Brown eggplant in ⅓ cup oil; remove from pan.
Sauté onion and garlic in remaining oil until soft.
Stir in tomatoes, tomato sauce, wine and seasonings; simmer 7. Remove from heat; stir in tuna.
In two 1½-quart shallow casseroles, layer each with half the eggplant; sprinkle with one-quarter of mozzarella.
Spoon half the tuna mixture over each; top with the remaining 10. Bake one casserole, uncovered, in preheated 350’F. oven 20 to 25 minutes.
Cover unbaked casserole with freezer paper and date; freeze for later use, up to 1 month.
To bake frozen casserole, place in preheated 375℉ (190℃) oven 50 to 60 minutes, then let cool 10 minutes before serving.
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