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.