Eggplant Parmesan

Instructions

Pre-Preparation

Recipe souce: Boulder Valley School District Food Services

Eggplant yields 81%

1. Make homemade sauce
Sauce Ingredients:
TOMATOES DICED
TOMATO PASTE
OIL OLIVE CANOLA BLEND (First amount)
GARLIC WHOLE PEELED
SPICE PARSLEY FLAKE (First amount)
SPICE THYME
SPICE BASIL
SPICE OREGANO
SALT KOSHER (First amount)
SPICE PEPPER BLK (First amount)
a. Refrigerate all tomato products for at least 3 hours before making sauce.
b. Combine all ingredients in a large container, in batches if needed.
c. Blend thoroughly with a burr mixer.
d. Keep sauce refrigerated.

2. Make panko breadcrumb mixture by combing panko breadcrumbs, half of the second pepper amount, garlic powder, parmesan cheese, and second parsley amount.
3. Make flour mixture by combing flour and other half of the second pepper amount.
4. Preheat oven to 350 degrees F.

Preparation

1. Cut eggplant into 1/4 inch wheels.
2. Lay eggplant on sheet pans and salt both sides with second salt amount. Let sit for at least an hour.
3. Quickly rinse eggplant and toss in flour mixture.
4. Dust off extra flour and dip into egg.
5. Bread with panko breadcrumb mixture.
6. Place 24 pieces of eggplant per lined sheetpan.
7. Drizzle with oil and bake for 10-12 minutes at 350 degrees.
8. Cool on sheet pan.
9. Ladle 1 oz. of sauce on top of each eggplant slice.
10. Sprinkle on 48 ounces of mozzarella per sheet pan (2 ounces per serving).
11. Cover with foil.
12. Bake again at 350 degrees for 10-15 minutes.

Serving

Serving = 3oz. of eggplant (1-2 pieces depending on size of eggplant) with 1 oz of sauce and 2 oz of cheese.