Sauteed Eggplant

Cook Time: 20 Min.

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 300°F

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Nutritional Content

Allergens: Tomato; Peppers Bell; Onion; Garlic; AllergenMilk

Calories: 80 Kcal

Carbohydrates: 16 g

Protein: 4 g

Total Fat: 2.5 g

Calcium: 125 mg

Sodium: 500 mg

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Ingredients

10 Servings

• 6.5 Oz Zucchini, Fresh

• 1/4 tsp Garlic, Powder

• 8.5 Oz Eggplant, Fresh

• 6.5 Oz Zucchini, Frozen

• 6.5 Oz Pepper, Green Fresh

• 1/3 Cup Cheese, Mozzarella Shredded

• 2 tsp Oil, Vegetable

• 1.5 Oz Onion, Yellow

• 1/4 tsp Pepper, Black Ground

• 1/4 tsp Salt, Iodized

• 1/4 tsp Basil, Dried Leaves

• 1/4 tsp Oregano, Dry

• 1 3/4 Qt Tomato, Diced Cnd 

25 Servings

• 1 lb Zucchini, Fresh

• 1/2 tsp Garlic, Powder

• 1 lb 5 Oz Eggplant, Fresh

• 1 lb Zucchini, Frozen

• 1 lb Pepper, Green Fresh

• 1 C Cheese, Mozzarella Shredded

• 2 TBSP Oil, Vegetable

• 1/2 C Onion, Yellow

• 1/2 tsp Pepper, Black Ground

• 3/4 tsp Salt, Iodized

• 1/2 tsp Basil, Dried Leaves

• 1/2 tsp Oregano, Dry

• 1 Gal Tomato, Diced Cnd 

50 Servings

• 2 lb Zucchini, Fresh

• 1 tsp Garlic, Powder

• 2 lb 11 Oz Eggplant, Fresh

• 2 lb Zucchini, Frozen

• 2 lb Pepper, Green Fresh

• 2 C Cheese, Mozzarella Shredded

• 1/4 C Oil, Vegetable

• 1 C Onion, Yellow

• 1 tsp Pepper, Black Ground

• 1 1/2 tsp Salt, Iodized

• 1 tsp Basil, Dried Leaves

• 1 tsp Oregano, Dry

• 2 Gal 1 Cup Tomato, Diced Cnd 

100 Servings

• 4 lb Zucchini, Fresh

• 2 tsp Garlic, Powder

• 5 lb 5 Oz Eggplant, Fresh

• 4 lb Zucchini, Frozen

• 4 lb Pepper, Green Fresh

• 1 Qt Cheese, Mozzarella Shredded

• 1/2 C Oil, Vegetable

• 2 C Onion, Yellow

• 2 tsp Pepper, Black Ground

• 1 TBSP Salt, Iodized

• 2 tsp Basil, Dried Leaves

• 2 tsp Oregano, Dry

• 4 Gal 2 Cup Tomato, Diced Cnd     

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Preprep: Cut Onions in wedges. Peel Eggplant and cut in 1" cubes. Peel and slice Zucchini crosswise. Slice Green Pepper in 1 1/2" strips. Shred Cheese. Heat Oil in large frypan. Add Onion and cook until tender-crisp. Add Eggplant. Saute 2 min.

3. Add Squash and Peppers. Saute 5 min or until Vegetables are still crisp and brightly colored.

4. Add remaining ingredients except Cheese to Vegetable Mixture. Simmer for 5 min. Scale into two 12x10x2" pans, 6 lb per pan.

5. Sprinkle 1 cup Cheese over each pan. Heat in 300F to *internal temp >165F for 15 sec; in oven for 5-10 min to melt the Cheese. Do not cover. Serve 1/2C.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
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