YIELD: 24 servings 6 lbs. jumbo yellow onions, peeled, sliced ¼" thick (48 slices) 48 (2 oz. each) eggplant slices Non-stick cooking spray ⅓ cup minced fresh garlic 24 (6" each) ciabatta, Italian or French rolls, sliced horizontally, toasted fresh whole basil leaves, as needed 48 (1 oz. each) slices provolone, Gorgonzola, feta or mozzarella cheese 48 slices roasted sweet red pepper or roma tomato 1½ cups prepared pesto Arrange onion and eggplant slices in single layer on spray-coated ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.