Eggplant Parmesan
Cook Time: 60 Min.
Serving Size: 1 slice Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F
Nutritional Content
Allergens: Tomato, AllergenMilk, AllergenWheat
Calories: 340 Kcal
Carbohydrates: 27 g
Protein: 20 g
Total Fat: 18 g
Calcium: 500 mg
Sodium: 1180 mg
Ingredients
10 Servings
1 lb 9 Oz Eggplant, Brd
2 1/3 Cup Sauce, Marinara
10 Oz Cheese, Mozzarella Shredded
10 Oz Cheese, Parmesan Grated
25 Servings
3 lb 15 Oz Eggplant, Brd
1 1/2 Qt Sauce, Marinara
1 lb 9 Oz Cheese, Mozzarella Shredded
1 lb 9 Oz Cheese, Parmesan Grated
50 Servings
7 lb 14 Oz Eggplant, Brd
3 Qt Sauce, Marinara
3 lb 2 Oz Cheese, Mozzarella Shredded
3 lb 2 Oz Cheese, Parmesan Grated
100 Servings
15 lb 12 Oz Eggplant, Brd
1 Gal 3 Cup Sauce, Marinara
6 lb 4 Oz Cheese, Mozzarella Shredded
6 lb 4 Oz Cheese, Parmesan Grated
Instructions
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Using 12x20x2 inch baking pans, evenly layer 1/2 of Sauce, Eggplant, and Cheese. Top with remaining Sauce, Eggplant, and Cheese.
Bake at 350F for 25-30 min or until heated through and *end point temp of 165F held for 15 sec. To serve cut 4 x 3.
CCP - Maintain >140F for only 4 hrs. CCP - Cool: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4 hrs. CCP - Reheat: To temp of 165F held for 15 sec, within 1 hr – one time only.