Eggplant Freezer Casserole

This 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.