eggplant freezer casserole

How To Make eggplant freezer casserole

• Step 1
  Thinly slice zucchini lengthwise; set aside.
• Step 2
  Slice eggplant crosswise 1/4-inch thick; dip each slice of eggplant in beaten eggs, then coat with flour.
• Step 3
  Brown eggplant in 1/3 cup oil; remove from pan.
• Step 4
  Saute onion and garlic in remaining oil until soft.
• Step 5
  Stir in tomatoes, tomato sauce, wine and seasonings; simmer 10 minutes.
• Step 6
  Remove from heat; stir in tuna.
• Step 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.
• Step 8
  Spoon half the tuna mixture over each; top with the remaining mozzarella and parmesan cheeses.
• Step 9
  Bake one casserole, uncovered, in preheated 350 oven 20 to 25 minutes.
• Step 10
  Cover unbaked casserole with freezer paper and date; freeze for later use, up to 1 month.
• Step 11
  To bake frozen casserole, place in preheated 375 oven 50 to 60 minutes, then let cool 10 minutes before serving.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!