Eggplant Freezer Casserole
tuna, white solid premium in water, drained
garlic cloves, pressed
grated parmesan cheese
shredded mozzarella cheese
Thinly slice zucchini lengthwise; set aside.
Slice eggplant crosswise 1/4-inch thick; dip each slice of eggplant in beaten eggs, then coat with flour.
Brown eggplant in 1/3 cup oil; remove from pan.
Saute onion and garlic in remaining oil until soft.
Stir in tomatoes, tomato sauce, wine and seasonings; simmer 10 minutes.
Remove from heat; stir in tuna.
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.
Spoon half the tuna mixture over each; top with the remaining mozzarella and parmesan cheeses.
Bake one casserole, uncovered, in preheated 350 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 oven 50 to 60 minutes, then let cool 10 minutes before serving.