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

1. 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.

2. 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.

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.

   
   
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