Eggplant Freezer Casserole

Posted by admin on August 13th, 2009

Eggplant Freezer Casserole

Ingredients

1 packet plain Tempeh, shredded
2 large Zucchini
1 large Eggplant
2 eggs, beaten
3/4 cup plain flour
1/2 cup olive oil
1 large onion,chopped
2 cloves garlic, minced
1 400g can diced tomatoes
1 210g can tomato puree
1/4 cup dry white wine
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 cup grated Parmesan cheese
1 cup grated Mozzarella cheese

Method

1. 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.
3. Brown eggplant in 1/3 cup oil; remove from pan.
4. Saute onion and garlic in remaining oil until soft.
5. Stir in tomatoes, tomato sauce, wine and seasonings; simmer 10 minutes.
6. Remove from heat; stir in tempeh.
7. In two 1 1/2-litre shallow casseroles, layer each with half the eggplant; sprinkle with one-quarter of Parmesan cheese; layer half the zucchini, one-quarter of mozzarella.
8. Spoon half the tempeh mixture over each; top with the remaining mozzarella and Parmesan cheeses.
9. Bake one casserole, uncovered, in preheated 175′C. oven 20 to 25 minutes.
10. Cover unbaked casserole with freezer paper and lid, and date; freeze for later use, up to 1 month.
11. To bake frozen casserole, place in preheated 190′C. oven 50 to 60 minutes, then
let cool 10 minutes before serving.