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LONG ISLAND BAKED EGGPLANT PARMESAN
LONG ISLAND BAKED EGGPLANT PARMESAN
LONG ISLAND BAKED EGGPLANT PARMESAN
LONG ISLAND BAKED EGGPLANT PARMESAN

LONG ISLAND BAKED EGGPLANT PARMESAN

Yield
24 portions
Portion Size
1 piece with 1/2 cup sauce
Ingredients: Measure:
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

  1. In a large bowl, mix together Angela Mia® Whole Peeled Pear Tomatoes, 2 cups ricotta cheese, eggs, garlic powder, Italian seasoning and salt.

  2. Coat four 2-inch-deep half hotel pans with cooking spray.

  3. Place a layer of fried (or baked) eggplant slices in the bottom of each pan.

  4. 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.

  5. Wrap tightly with foil; bake at 350°F for 90 minutes, or until internal temperature reaches 165°F.

  6. Let sit at room temperature for at least 1 hour before cutting.

  7. Cut each half hotel pan of Eggplant Parmesan into six (4-1/2-inch by 3-1/2-inch) pieces.

  8. 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.

  9. Served topped with 1/2 cup warm Angela Mia® Marinara Sauce and 1 tablespoon basil.

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