Eggplant Parmesan Casserole

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

1. 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.

2. Top pan with rest of Parmesan and the mozzerella. Bake uncovered just until cheeses melt. Note: a temperature of 140°F must be maintained while product is on the serving line.

Recipe from Peter Balabuch, Culinary Trainer/ManagerMean Greens Cafe, , University of North Texas, Denton