Eggplant Freezer Casserole

Eggplant Freezer Casserole Recipe

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2 can(s)
tuna, white solid premium in water, drained
2 large
1 lb
eggs, beaten
3/4 c
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
1 tsp
1 tsp
1/2 c
grated parmesan cheese
8 oz
shredded mozzarella cheese

How to Make Eggplant Freezer Casserole


  • 1Thinly slice zucchini lengthwise; set aside.
  • 2Slice eggplant crosswise 1/4-inch thick; dip each slice of eggplant in beaten eggs, then coat with flour.
  • 3Brown eggplant in 1/3 cup oil; remove from pan.
  • 4Saute onion and garlic in remaining oil until soft.
  • 5Stir in tomatoes, tomato sauce, wine and seasonings; simmer 10 minutes.
  • 6Remove from heat; stir in tuna.
  • 7In 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.
  • 8Spoon half the tuna mixture over each; top with the remaining mozzarella and parmesan cheeses.
  • 9Bake one casserole, uncovered, in preheated 350 oven 20 to 25 minutes.
  • 10Cover unbaked casserole with freezer paper and date; freeze for later use, up to 1 month.
  • 11To bake frozen casserole, place in preheated 375 oven 50 to 60 minutes, then let cool 10 minutes before serving.

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About Eggplant Freezer Casserole

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

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