Eggplant Freezer Casserole

* Exported from MasterCook *

EGGPLANT FREEZER CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Rice
Main dish Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SANDY VAN BIBBER (XWCG89A)
2 cans Tuna -- solid white(7oz)
2 Zucchini -- large
1 pound Eggplant
2 Eggs -- beaten
3/4 cup Flour
1/2 cup Olive oil
1 Onion,large -- chopped
2 Garlic cloves,large -- pressed
1 can Tomatoes -- stewed(14.5oz)
1 can Tomato sauce(8oz)
1/4 cup White wine -- dry
1 1/2 teaspoons Oregano -- crumbled
1 teaspoon Basil,sweet -- crumbled
1 teaspoon Salt
1/2 cup Parmesan cheese -- grated
8 ounces Mozzarella cheese -- shredded

1. Drain tuna; set aside. 2. Thinly slice zucchini lengthwise; set aside.
2. 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 10 minutes. 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 Parmesan
cheese; layer half the zucchini, one-quarter of mozzarella. 9. Spoon half
the tuna mixture over each; top with the remaining mozzarella and Parmesan
cheeses. 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 03/27/92 9:35 PM 375'F. oven 50 to 60 minutes, then
let cool 10 minutes before serving.





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