LONG ISLAND BAKED EGGPLANT PARMESAN
- Yield
- 24 portions
- Portion Size
- 1 piece with 1/2 cup sauce
Ingredients: | Measure: |
---|---|
Angela Mia® Whole Peeled Pear Tomatoes with Fresh Basil, rough chopped, with juice
|
3 quarts |
Ricotta cheese, divided
|
10 cups |
Eggs, beaten
|
8 ea |
Garlic powder
|
1/4 cup |
Italian seasoning
|
1/4 cup |
Salt
|
2 tbsp |
Breaded eggplant, par-fried or par-baked
|
16 lbs |
Mozzarella cheese, shredded, divided
|
4 cups |
Parmesan cheese, grated
|
1-1/3 cups |
Mozzarella cheese, shredded
|
3 quarts |
Parmesan cheese, grated
|
3 cups |
3 quarts | |
Fresh basil, chiffonade
|
1-1/2 cups |
Directions
-
In a large bowl, mix together Angela Mia® Whole Peeled Pear Tomatoes, 2 cups ricotta cheese, eggs, garlic powder, Italian seasoning and salt.
-
Coat four 2-inch-deep half hotel pans with cooking spray.
-
Place a layer of fried (or baked) eggplant slices in the bottom of each pan.
-
Top with 1/2 cup of ricotta cheese and tomato mixture (step 1), 1/2 cup ricotta cheese, and 1/2 cup shredded mozzarella cheese; repeat layers five times. Top casserole with remaining 1 cup of ricotta cheese tomato sauce.
-
Wrap tightly with foil; bake at 350°F for 90 minutes, or until internal temperature reaches 165°F.
-
Let sit at room temperature for at least 1 hour before cutting.
-
Cut each half hotel pan of Eggplant Parmesan into six (4-1/2-inch by 3-1/2-inch) pieces.
-
To make ONE PORTION: Top one piece of Eggplant Parmesan with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese; bake at 350°F for 10 to 15 minutes, or until internal temperature reaches 165°F and cheese is melted.
-
Served topped with 1/2 cup warm Angela Mia® Marinara Sauce and 1 tablespoon basil.
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 1146 mg | 114% |
Carbohydrate | 92 g | 31% |
Cholesterol | 177 mg | 59% |
Total Fat | 58 g | 89% |
Iron | 6 mg | 32% |
Potassium | 257 mg | 0% |
Calories | 1087 kcal | 54% |
Sodium | 3333 mg | 139% |
Protein | 49 g | 98% |
Polyunsaturated Fat | 1 g | 6% |
Saturated Fat | 23 g | 114% |
Sugars | 20 g | 2% |
Dietary Fiber | 12 g | 46% |
Vitamin C | 26 mg | 43% |
Vitamin A | 1993 iu | 40% |
Percent Daily Values are based on a 2,000 calorie diet