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.
