Eggplant Freezer Casserole
Yield
1 casserolePrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna, canned
solid white |
|
| 2 | each |
zucchini
large |
|
| 1 | pound |
eggplant
|
|
| 2 | large |
eggs
beaten |
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | cup |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
pressed |
|
| 1 | can |
tomatoes
stewed |
*
|
| 1 | can |
tomato sauce
|
*
|
| ¼ | cup |
white wine
dry |
*
|
| 1 ½ | teaspoons |
oregano
crumbled |
|
| 1 | teaspoon |
basil
sweet, crumbled |
*
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 8 | ounces |
mozzarella cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna, canned
solid white |
|
| 2 | each |
zucchini
large |
|
| 453.6 | g |
eggplant
|
|
| 2 | large |
eggs
beaten |
|
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
pressed |
|
| 1 | can |
tomatoes
stewed |
*
|
| 1 | can |
tomato sauce
|
*
|
| 59 | ml |
white wine
dry |
*
|
| 7.5 | ml |
oregano
crumbled |
|
| 5 | ml |
basil
sweet, crumbled |
*
|
| 5 | ml |
salt
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 231.2 | ml/g |
mozzarella cheese
grated |
|
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.
