Eggplant Freezer Casserole

Eggplant Freezer Casserole

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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

How to Make Eggplant Freezer Casserole

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.

Printable Recipe Card

About Eggplant Freezer Casserole

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



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