RECIPE DETAILS
Item ID: FS084
Serving Description: 1 Piece (1.5oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS084
Serving Description: 1 Piece (1.5oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
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
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 produces 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 combining panko breadcrumbs, half of the second pepper amount, garlic powder, parmesan cheese, and second parsley amount.
3. Preheat oven to 350 degrees.
Preparation
1. Cut eggplant into 1/4 inch wheels.
2. Lay eggplant on sheetpan and salt both sides using second salt amount. Let sit for at least an hour.
3. Quickly rinse eggplant and toss in flour mixture (flour and other half of the second pepper amount).
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 = 1.5oz. of eggplant (1/2 to 1 piece depending on size of eggplant) with 1/2 oz of sauce and 1 oz of cheese.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.125 | Meat/Meat Alternative: 1 | Calories: 177.07 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 26.02% | |
Red Orange: 0.125 | Grains: 0 | Sodium: 356.9 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.