eggplant freezer casserole

How To Make eggplant freezer casserole

• 1

  Brown eggplant in 1/3 cup oil; remove from pan.
• 2

  Saute onion and garlic in remaining oil until soft.
• 3

  Stir in tomatoes, tomato sauce, wine and seasonings; simmer 10 minutes.
• 4

  Remove from heat; stir in tuna.
• 5

  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.
• 6

  Spoon half the tuna mixture over each; top with the remaining mozzarella and parmesan cheeses.
• 7

  Bake one casserole, uncovered, in preheated 350 oven 20 to 25 minutes.
• 8

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

  To bake frozen casserole, place in preheated 375 oven 50 to 60 minutes, then let cool 10 minutes before serving.
• 10

  Thinly slice zucchini lengthwise; set aside.
• 11

  Slice eggplant crosswise 1/4-inch thick; dip each slice of eggplant in beaten eggs, then coat with flour.
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