How To make Eggplant Freezer Casserole
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.
How To make Eggplant Freezer Casserole's Videos
Making Eggplant Parmesan for the Freezer!
Learn how we make eggplant parmesan for the freezer allowing us to enjoy it all year round!
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These eggplant patties are better than meat! Simple and easy eggplant recipe! [Vegan]
These eggplant patties are better than meat! Simple and easy eggplant vegan recipe!It’s so delicious that I cook it almost every day! The tastiest eggplant recipe I have ever tried! ASMR cooking. So few people know this recipe and cook eggplant like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste!
Enjoy and thank you for watching!
Ingredients:
1 large eggplant | 550g |19oz
2 green onions
1 garlic clove
1cup | 3.5oz | 100g vegan cheddar cheese
2 tbsp parsley
1 tsp salt
¼ tsp black pepper
1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs
Oil for frying
Method:
Peel and cut 1 large eggplant ???? or 2 medium eggplants | 550g | 19 oz
Cut 2 green onions and 1 garlic clove ????
Heat oil in a large skillet over medium-high heat. Add onion and sauté until translucent.
Add garlic and sauté until fragrant.
Add eggplant cubes and sauté until browned and soft for about 10-12 minutes.
Then transfer to a large bowl and mash.
Grate 100g | 3.5oz vegan cheddar cheese ????
Chop 2 tbsp of parsley.
Add 1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs. I prefer chickpea crumbs.
Salt and pepper to taste.
Mix well
Transfer the mixture to the fridge for 20-30 minutes to allow the breadcrumbs or chickpeas crumbs to suck up some of the moisture.
Form the patties with your hands.
Fry patties for about 4 minutes on each side until golden brown and enjoy!
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#eggplantrecipe #recipe #vegan #veganrecipes
CAN YOU FREEZE EGGPLANT? Lets Find Out.
I was wondering with all the extra eggplant I have growing in the garden if I could just freeze it. Here are the results.
Preserving Eggplant For Winter | 5 Ways Plus Our Favorite Recipe
Preserving Eggplant For Winter | 5 Ways Plus Our Favorite Recipe. OUR SOLAR EQUIPMENT...CLICK HERE: HARVEST RIGHT FREEZE DRYER: GROWERS SOLUTION: DISCOUNT CODE: CountryLiving10. Help our family by shopping through this Amazon link: Or Support Us With PayPal at countrylivingexperience@gmail.com
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Recipe:
2 full cookie sheets of chinese eggplant....about 30
1/2 cup of garlic cloves
2 cups of olive oil
1 lemon
salt to taste
1 tsp of cumin
1 tsp of smoked paprika
Roast eggplant at 425°F for 25 to 35 min, confit garlic in oil for 35 min at medium low temp, scrape roasted eggplant from skins and blend in food processor with garlic, lemon, 2 tbls oil, salt and spices. Serve as is, freeze, or freeze dry.
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1-2-3 Done! - Breaded Eggplant for the Freezer
Keeping breaded eggplant on hand for future use is a great time-saver. And preparing it couldn't be simpler.
Start by washing 1 medium-size eggplant and cutting it into half inch slices.
Combine 2 eggs and 12 ounces of evaporated milk in a bowl.
In a separate bowl, combine 1/2 cup dry Italian bread crumbs and 1/4 cup grated Parmesan cheese.
Take a slice of eggplant, dip it in the egg mixture then coat with the bread crumb mixture.
Place a sheet of wax paper in the bottom of the shirt box and lay the coated eggplant slice on the wax paper.
Continue this process until you've used all of your eggplant and be sure if you start a new layer, separate with wax paper.
When you're finished, place the top on the box and place in the freezer. You can store these for up to 8 months and have breaded eggplant at your fingertips!
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