EGGPLANT PARMASAN

This dish needs to sit for at least ½ hour after cooking to ‘set up’ – this is important, or it will slide all over the place – so the first two pans need to go into the oven by 10:30 to be on the safe side.

Directions:

· Peel and slice eggplant into ¼ inch slices( veggie cutters if F/C)

· Batter the eggplant with egg and breadcrumb mixture-see recipe. Veggie cutters can do this also and place the battered eggplant onto oiled cookie sheets.

· Make sauce- follow recipe

· Brown the eggplant at 375 degrees- do not brown very much or the eggplant will shrink too much!

· Keep the ovens on for baking the entrée later

· Warm Pane Paisano in oven with damp towels over them before cutting and serving. Serve with butter/margarine

· Steam vegetables

Layering:

Directions:

· Start by covering 5 deep hotel pans with lecithin-oil mix (2 pans for between courses), then cover with a thin layer of sauce.

· Arrange layers of browned and breaded eggplant, alternating with layers of sauce mozzarella. 2 layers is plenty.

· Bake for about 45 hour at 350 F.

· Try to have the first servings of entrée ready by 11:30 AM so it can set up before you serve it.

Eggplant Parmasan Date

F/C N/C

16c 4 1/2c Bread crumbs

10lb 2lb Mozzarella cheese

7lb 2lb Romano cheese

30lb 9lb Eggplant

40 14 Eggs, beaten

6 cans 2 cans Tomato sauce

11lb 3lb Onion, chopped

3lb 1 lb Celery, chopped

4c 1c Garlic

10lb 3lb Spaghetti or

9loaves 3loaves Pane Paisano

+ Seasonal veg