*  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. 
 2. 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 to 
 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 03/27/92        9:35 PM 375'F. oven 50 to 60 minutes, then 
 let cool 10 minutes before serving.
  
 
 
 
 
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