Eggplant Freezer Casserole

Directions

1. Drain tuna; set aside.

2. Thinly slice zucchini lengthwise; set aside.

3. Slice eggplant crosswise ¼ inch thick; dip each slice of eggplant in beaten eggs, then coat with flour.

4. Brown eggplant in ⅓ cup oil; remove from pan.

5. Sauté 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.

7. In two 1½-quart shallow casseroles, layer each with half the eggplant; sprinkle with one-quarter of mozzarella.

8. 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.

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

10. To bake frozen casserole, place in preheated 375℉ (190℃) oven 50 to 60 minutes, then let cool 10 minutes before serving.