/ Main Dishes
Eggplant Freezer Casserole
tuna, white solid premium in water, drained
garlic cloves, pressed
grated parmesan cheese
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