Eggplant Parmesan
INGREDIENTS:
2 3/4 c WATER; WARM
1 1/2 qt WATER
3 1/8 lb CHEESE MOZZARELLA
1 1/4 lb CHEESE GRATED 1LB
10 EGGS SHELL
9 tb MILK; DRY NON-FAT L HEAT
6 13/16 lb TOMATO PASTE #2 1/2
1 1/2 tb GARLIC DEHY GRA
9 5/8 lb TOMATOES # 10 CAN
18 lb EGGPLANT FRSH
1 1/4 lb ONIONS DRY
2 lb BREAD SNDWICH 22OZ #51
1 1/4 lb FLOUR GEN PURPOSE 10LB
3 oz SUGAR; GRANULATED 10 LB
3 tb SALAD OIL; 1 GAL
3 BAY LEAVES
1 1/2 ts PEPPER RED GROUND
2 tb BASIL SWEET GROUND
2 tb OREGANO GROUND
2 tb THYME GROUND
2 oz SALT TABLE 5LB
3 tb SALT TABLE 5LB
2 3/4 c WATER; WARM
1 1/2 qt WATER
3 1/8 lb CHEESE MOZZARELLA
1 1/4 lb CHEESE GRATED 1LB
10 EGGS SHELL
9 tb MILK; DRY NON-FAT L HEAT
6 13/16 lb TOMATO PASTE #2 1/2
1 1/2 tb GARLIC DEHY GRA
9 5/8 lb TOMATOES # 10 CAN
18 lb EGGPLANT FRSH
1 1/4 lb ONIONS DRY
2 lb BREAD SNDWICH 22OZ #51
1 1/4 lb FLOUR GEN PURPOSE 10LB
3 oz SUGAR; GRANULATED 10 LB
3 tb SALAD OIL; 1 GAL
3 BAY LEAVES
1 1/2 ts PEPPER RED GROUND
2 tb BASIL SWEET GROUND
2 tb OREGANO GROUND
2 tb THYME GROUND
2 oz SALT TABLE 5LB
3 tb SALT TABLE 5LB
PAN SIZE: STEAM TABLE PAN (12X20X2 1/2") TEMPERATURE: 375 F. OVEN
1. PREPARE 1/2 RECIPE OF SPAGETTI SAUCE, RECIPE NO. L03800 (STEPS 1 THROUGH 4).
2. SPRINKLE EGGPLANT WITH SALT. LET STAND 30 MINUTES; DRAIN.
3. DREDGE EGGPLANT IN FLOUR; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 4.
4. RECONSTITUTE MILK; COMBINE WITH EGGS.
5. DIP EGGPLANT IN MILK AND EGG MIXTURE; DRAIN WELL.
6. DREDGE EGGPLANT IN CRUMBS; SHAKE OFF EXCESS.
7. FRY 3 MINUTES OR UNTIL GOLDEN BROWN.
8. PLACE 1 LAYER OF EGGPLANT IN 6 STEAM TABLE PANS (12 BY 20 BY 2 1/2-
INCHES). POUR EQUAL AMOUNT SAUCE EVENLY OVER EGGPLANT IN EACH PAN. ADD SECOND LAYER OF EGGPLANT. COVER WITH REMAINING SAUCE (EQUAL AMOUNT PER PAN). USE EQUAL AMOUNT OF PARMESAN CHEESE; SPRINKLE EVENLY OVER EACH PAN. USE EQUAL AMOUNT MOZZARELLA CHEESE OR PIZZA BLEND CHEESE. SPRINKLE CHEESE EVENLY OVER SAUCE IN EACH PAN. BAKE AT 375 F. 20 MINUTES OR UNTIL CHEESE IS MELTED. : **ALL NOTES ARE PER 100 PORTIONS.
Recipe Number: Q02801
SERVING SIZE: 2 TO 3 SLI
1. PREPARE 1/2 RECIPE OF SPAGETTI SAUCE, RECIPE NO. L03800 (STEPS 1 THROUGH 4).
2. SPRINKLE EGGPLANT WITH SALT. LET STAND 30 MINUTES; DRAIN.
3. DREDGE EGGPLANT IN FLOUR; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 4.
4. RECONSTITUTE MILK; COMBINE WITH EGGS.
5. DIP EGGPLANT IN MILK AND EGG MIXTURE; DRAIN WELL.
6. DREDGE EGGPLANT IN CRUMBS; SHAKE OFF EXCESS.
7. FRY 3 MINUTES OR UNTIL GOLDEN BROWN.
8. PLACE 1 LAYER OF EGGPLANT IN 6 STEAM TABLE PANS (12 BY 20 BY 2 1/2-
INCHES). POUR EQUAL AMOUNT SAUCE EVENLY OVER EGGPLANT IN EACH PAN. ADD SECOND LAYER OF EGGPLANT. COVER WITH REMAINING SAUCE (EQUAL AMOUNT PER PAN). USE EQUAL AMOUNT OF PARMESAN CHEESE; SPRINKLE EVENLY OVER EACH PAN. USE EQUAL AMOUNT MOZZARELLA CHEESE OR PIZZA BLEND CHEESE. SPRINKLE CHEESE EVENLY OVER SAUCE IN EACH PAN. BAKE AT 375 F. 20 MINUTES OR UNTIL CHEESE IS MELTED. : **ALL NOTES ARE PER 100 PORTIONS.
Recipe Number: Q02801
SERVING SIZE: 2 TO 3 SLI