Ingredients
- 2 cans tuna (solid white)
- 2 zucchini
- 2 eggs (beaten)
- 2 garlic (cloves)
- 1 onion
- 450 gr eggplant
- 120 ml olive oil
- 110 gr mozzarella cheese (shredded)
- 95 gr flour
- 60 ml wine dry (white)
- 40 gr parmesan cheese (grated)
- 3 gr salt
- 1 gr oregano crumbled
- 1 gr basil
- 1 package tomatoes stewed
- 1 package tomato sauce
1. Drain tuna; set aside. 2. Thinly slice zucchini lengthwise; set aside. 2. Slice eggplant crosswise 1 cm thick; dip each slice of eggplant in beaten eggs, then coat with flour. 4. Brown eggplant in one third 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 1.5-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 0. 120772946859.9 9:35 PM 375'F. oven 50 to 60 minutes, then let cool 10 minutes before serving.