Eggplant Freezer Casserole

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Time to Prepare this Recipe 45 minutes Prep: 20 minutes Cook: 25 minutes
Calories Per Serving and Nutrition Information 738 calories per serving view nutrition facts
# of servings this recipe makes 1 casserole suggest servings
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Ingredients

2 cans tuna, canned solid white
2 each zucchini large
1 pound eggplant
2 large eggs beaten
3/4 cup flour, all-purpose
1/2 cup olive oil
1 large onion chopped
2 cloves garlic pressed
1 can tomatoes stewed
1 can tomato sauce
1/4 cup white wine dry
1 1/2 teaspoons oregano crumbled
1 teaspoon basil sweet, crumbled
1 teaspoon salt
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
8 ounces mozzarella cheese grated

Directions

1. Drain tuna; set aside.

2. Thinly slice zucchini lengthwise; set aside.

3. Slice eggplant crosswise 1/4-inch thick; dip each slice of eggplant in beaten eggs, then coat with flour.

4. Brown eggplant in 1/3 cup oil; remove from pan.

5. Saute onion and garlic in remaining oil until soft.

6. Stir in tomatoes, tomato sauce, wine and seasonings; simmer 7. Remove from heat; stir in tuna.

8. In two 1 1/2-quart shallow casseroles, layer each with half the eggplant; sprinkle with one-quarter of mozzarella.

9. 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.

11. Cover unbaked casserole with freezer paper and date; freeze for later use, up to 1 month.

12. To bake frozen casserole, place in preheated 375F oven 50 to 60 minutes, then let cool 10 minutes before serving.

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Nutrition Facts

Serving Size 482g
Amount per Serving
Calories 738 53% of calories from fat
% Daily Value*
Total Fat 44.0g67%
 Saturated Fat 13.0g63%
 Trans Fat 0.0g
Cholesterol 177mg59%
Sodium 1463mg61%
Total Carbohydrate 40.0g13%
 Dietary Fiber 7.0g30%
 Sugars 10.0g
Protein 49.0g98%
Vitamin A 19%  Vitamin C 53%
Calcium 66%  Iron 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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