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.