Tuna Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 medium eggplant, sliced | 1/2 can (14 ounces) tomatoes | 2 cans (7 ounces each) water-packed tuna |
| 1 onion, minced | 1 teaspoon sweet basil | salt and pepper to taste |
| 1 package (6 ounces) part skim Mozzarella, diced | ||
| 1 | Preheat oven to 350 F. Lightly grease a 2-quart casserole and layer with sliced eggplant. Cover with half the tomatoes. Drain tuna and mix with onion, basil, salt and pepper. Spoon into casserole, cover with remaining tomatoes and top with mozzarella. Bake, covered, 40 minutes. Remove cover and bake an additional 10 minutes. |