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Eggplant Parmesan Casserole

1 Min Read
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FM Staff

YIElD: 32 4.5-oz. servings

4 lbs. eggplant, peeled and cut into 1⁄2” cubes
2 qts. I talian sauce
2 cups dry grated Parmesan cheese
1 lb. skim milk mozzarella cheese, grated

  1. Preheat oven to 350°F. In a greased full-size steamtable pan, layer in order half of the eggplant, 1 quart sauce, 1 cup Parmesan, the rest of the eggplant and the other quart of sauce. Cover tightly and bake for 1 hour 25 minutes.

  2. Top pan with rest of Parmesan and the mozzerella. Bake uncovered just until cheeses melt. Note: a temperature of 140°F must be maintained while product is on the serving line.

Recipe from Peter Balabuch, Culinary Trainer/ManagerMean Greens Cafe, , University of North Texas, Denton

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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