*  Exported from  MasterCook  *

                        EGGPLANT FREEZER CASSEROLE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Rice
                Main dish                        Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SANDY VAN BIBBER   (XWCG89A)
   2      cans          Tuna -- solid white(7oz)
   2                    Zucchini -- large
   1      pound         Eggplant
   2                    Eggs -- beaten
     3/4  cup           Flour
     1/2  cup           Olive oil
   1                    Onion,large -- chopped
   2                    Garlic cloves,large -- pressed
   1      can           Tomatoes -- stewed(14.5oz)
   1      can           Tomato sauce(8oz)
     1/4  cup           White wine -- dry
   1-1/2  teaspoons     Oregano -- crumbled
   1      teaspoon      Basil,sweet -- crumbled
   1      teaspoon      Salt
     1/2  cup           Parmesan cheese -- grated
   8      ounces        Mozzarella cheese -- shredded

 1. Drain tuna; set aside.
 2. Thinly slice zucchini lengthwise; set aside. 
 3. Slice eggplant crosswise 1/4-inch thick; dip each slice of
    eggplant in beaten eggs, then coat with flour.
 4. Brown eggplant in 1/3 cup oil; remove from pan.
 5. Saute onion and garlic in remaining oil until soft.
 6. Stir in tomatoes, tomato sauce, wine and seasonings; simmer 10
    minutes.
 7. Remove from heat; stir in tuna.
 8. 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.
 9. Spoon half the tuna mixture over each; top with the remaining
    mozzarella and Parmesan cheeses.
10. Bake one casserole, uncovered, in preheated 350°F oven 20-25
    minutes.
11. Cover unbaked casserole with freezer paper and date; freeze for
    later use, up to 1 month.
12. To bake frozen casserole, place in preheated 375°F oven 50-60
    minutes, then let cool 10 minutes before serving.
 
03/27/92        9:35 PM

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