Eggplant Freezer Casserole Recipe

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Eggplant Freezer Casserole

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pinch tips: How to Freeze Fish, Meat & Poultry


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Ingredients

2 can(s)
tuna, white solid premium in water, drained
2 large
zucchini
1 lb
eggplant
2
eggs, beaten
3/4 c
flour
1/2 c
olive oil
1 large
chopped onion
2 large
garlic cloves, pressed
14.5 oz
stewed tomatoes
8 oz
tomato sauce
1/4 c
dry white wine
1.5 tsp
oregano
1 tsp
basil
1 tsp
salt
1/2 c
grated parmesan cheese
8 oz
shredded mozzarella cheese

Directions Step-By-Step

1
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.
3
Brown eggplant in 1/3 cup oil; remove from pan.
4
Saute onion and garlic in remaining oil until soft.
5
Stir in tomatoes, tomato sauce, wine and seasonings; simmer 10 minutes.
6
Remove from heat; stir in tuna.
7
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.
8
Spoon half the tuna mixture over each; top with the remaining mozzarella and parmesan cheeses.
9
Bake one casserole, uncovered, in preheated 350 oven 20 to 25 minutes.
10
Cover unbaked casserole with freezer paper and date; freeze for later use, up to 1 month.
11
To bake frozen casserole, place in preheated 375 oven 50 to 60 minutes, then let cool 10 minutes before serving.

About this Recipe

Course/Dish: Fish, Casseroles
Other Tag: Quick & Easy