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Eggpant-Tuna Casserole
This recipe is kosher for Passover.
Eggpant-Tuna Casserole Courtesy of Women's Branch of the Orthodox Union | Dairy

Cook Time:
1 hour

Dairy Eggplant-Tuna Casserole

  • 2 (6 oz.) cans tuna
  • ½ cup oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 2 small or 1 large eggplant, peeled and diced
  • 1 (1 lb) can tomatoes or 4 fresh tomatoes, diced
  • Salt and pepper
  • ½ cup grated cheese

  1. Heat oil in large frying pan. Add onion and garlic and cook for 5 minutes.
  2. Add eggplant tomatoes, salt and pepper. Mix well, cover, and simmer for 30 minutes.
  3. Spray 2 quart baking dish with cooking spray and spread tuna over bottom. Put eggplant mixture on top. Sprinkle with cheese.
  4. Bake at 375°F for 30 minutes.