YIElD: 32 4.5-oz. servings 4 lbs. eggplant, peeled and cut into 1⁄2” cubes 2 qts. I talian sauce 2 cups dry grated Parmesan cheese 1 lb. skim milk mozzarella cheese, grated Preheat oven to 350°F. In a greased full-size steamtable pan, layer in order half of the eggplant, 1 quart sauce, 1 cup Parmesan, the rest of the eggplant and the other quart of sauce. Cover tightly and bake for 1 hour 25 minutes. Top pan with rest of Parmesan and the mozzerella. Bake uncovered just until cheeses ...

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