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Eggplant Parmesan
Source: U.S. Department of Defence

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VEGETABLES No.Q 028 00
EGGPLANT PARMESAN
Yield 100
Portion 6-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
201 cal
34 g
9g
5g
31 mg
1209 mg
167 mg
Ingredient
Weight
Measure
Issue
TOMATOES,CANNED,DICED,INCL LIQUIDS
26-1/2 lbs
2 gal 3-1/2 qts
TOMATO PASTE,CANNED
9-1/4 lbs
1 gal
WATER
8-1/3 lbs
1 gal
3-3/4 lbs
2 qts 1 cup
4-1/4 lbs
ONIONS,FRESH,CHOPPED
SUGAR,GRANULATED
7 oz
1 cup
2-1/2 oz
1/4 cup 1/3 tbsp
SALT
GARLIC POWDER
1 oz
3-1/3 tbsp
BASIL,SWEET,WHOLE,CRUSHED
5/8 oz
1/4 cup 1/3 tbsp
THYME,GROUND
1/3 oz
2 tbsp
OREGANO,CRUSHED
5/8 oz
1/4 cup 1/3 tbsp
PEPPER,RED,GROUND
1/8 oz
1/4 tsp
BAY LEAF,WHOLE,DRIED
3/8 oz
12 lf
EGGPLANT,FRESH,UNPEELED,SLICED
18-1/2 lbs
6 gal 1-5/8 qts
19-1/8 lbs
1-7/8 oz
3 tbsp
SALT
FLOUR,WHEAT,GENERAL PURPOSE
1-3/8 lbs
1 qts 1 cup
MILK,NONFAT,DRY
1-1/3 oz
1/2 cup 1 tbsp
WATER,WARM
1-1/2 lbs
2-3/4 cup
EGGS,WHOLE,FROZEN
1 lbs
1-7/8 cup
BREADCRUMBS,DRY,GROUND,FINE
1-7/8 lbs
2 qts
CHEESE,PARMESAN,GRATED
3-1/2 oz
1 cup
CHEESE,MOZZARELLA,SHREDDED
3 lbs
3 qts
Method
1 Combine tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, red pepper and bay leaves; mix
well. Bring to a boil; reduce heat; simmer 1 hour or until thickened, stirring occasionally. Remove bay leaves.
2 Sprinkle eggplant with salt. Let stand 30 minutes; drain.
3 Dredge eggplant in flour; shake off excess.
4 Reconstitute milk; combine with eggs.
5 Dip eggplant in milk and egg mixture; drain well.
6 Dredge eggplant in crumbs; shake off excess.
7 Fry 3 minutes in 350 F. deep fat fryer or until golden brown.
8 Place 1 layer eggplant in table pans. Pour 3 cups sauce evenly over eggplant in each steam table pan.
9 Add second layer of eggplant. Cover with remaining sauce, 3 cups per pan.
10 Sprinkle parmesan cheese evenly over sauce in each pan.
11 Sprinkle shredded mozzarella cheese evenly over sauce in each pan.
12 Using a convection oven, bake at 325 F. for 20 minutes or until cheese is melted. CCP: Heat to 145 F. or higher for 15 seconds.
Hold at 140 F. or higher for service.



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Eggplant Parmesan

Yield: 100 Portion: 6-1/2 Ounces
Calories: 201 cal
Carbohydrates: 34 g
Protein: 9g
Fat: 5g
Cholesterol: 31 mg
Sodium: 1209 mg
Calcium: 167 mg

Ingredient Weight Measure Issue
TOMATOES,CANNED,DICED,INCL LIQUIDS 26-1/2 lbs 2 gal 3-1/2 qts
TOMATO PASTE,CANNED 9-1/4 lbs 1 gal
WATER 8-1/3 lbs 1 gal
ONIONS,FRESH,CHOPPED 3-3/4 lbs 2 qts 1 cup 4-1/4 lbs
SUGAR,GRANULATED 7 oz 1 cup
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 1 oz 3-1/3 tbsp
BASIL,SWEET,WHOLE,CRUSHED 5/8 oz 1/4 cup 1/3 tbsp
THYME,GROUND 1/3 oz 2 tbsp
OREGANO,CRUSHED 5/8 oz 1/4 cup 1/3 tbsp
PEPPER,RED,GROUND 1/8 oz 1/4 tsp
BAY LEAF,WHOLE,DRIED 3/8 oz 12 lf
EGGPLANT,FRESH,UNPEELED,SLICED 18-1/2 lbs 6 gal 1-5/8 qts 19-1/8 lbs
SALT 1-7/8 oz 3 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
MILK,NONFAT,DRY 1-1/3 oz 1/2 cup 1 tbsp
WATER,WARM 1-1/2 lbs 2-3/4 cup
EGGS,WHOLE,FROZEN 1 lbs 1-7/8 cup
BREADCRUMBS,DRY,GROUND,FINE 1-7/8 lbs 2 qts
CHEESE,PARMESAN,GRATED 3-1/2 oz 1 cup
CHEESE,MOZZARELLA,SHREDDED 3 lbs 3 qts

Method:
1 Combine tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, red pepper and bay leaves; mix
well. Bring to a boil; reduce heat; simmer 1 hour or until thickened, stirring occasionally. Remove bay leaves.
2 Sprinkle eggplant with salt. Let stand 30 minutes; drain.
3 Dredge eggplant in flour; shake off excess.
4 Reconstitute milk; combine with eggs.
5 Dip eggplant in milk and egg mixture; drain well.
6 Dredge eggplant in crumbs; shake off excess.
7 Fry 3 minutes in 350 F. deep fat fryer or until golden brown.
8 Place 1 layer eggplant in table pans. Pour 3 cups sauce evenly over eggplant in each steam table pan.
9 Add second layer of eggplant. Cover with remaining sauce, 3 cups per pan.
10 Sprinkle parmesan cheese evenly over sauce in each pan.
11 Sprinkle shredded mozzarella cheese evenly over sauce in each pan.
12 Using a convection oven, bake at 325 F. for 20 minutes or until cheese is melted. CCP: Heat to 145 F. or higher for 15 seconds.
Hold at 140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/eggplant_parmesan.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence