Baked Eggplant

Servings: 50

Notes: Seasonings for eggplant: basil, garlic, marjoram, onion, oregano, cheese, tomato, parsley.

VARIATIONS:

Eggplant Parmesan. Prepare Italian Tomato Sauce (p. 573). Prepare 10 lb A) eggplant (yield 8 lb EP) and cook as directed for Baked Eggplant. (Frozen eggplant cutlets may be substituted for fresh eggplant.) Cheeses needed: 5 lb shredded mozzarella and 1 lb 4 oz grated Parmesan. Layer eggplant, sauce, and cheeses as follows into each of four 12x10x 2-inch baking pans:
1 1/2 cups sauce
1 lb cooked eggplant cutlets
8 oz shredded mozzarella cheese
2 oz Parmesan cheese
2 1/2 cups sauce
1 lb cooked eggplant cutlets
8 oz shredded mozzarella cheese
3 oz Parmesan cheese
2 1/2 cups sauce
4 oz shredded mozzarella cheese
Bake at 350°F for 25-30 minutes or until heated through. To serve, cut 4 x 3.

Sautéed Eggplant. Prepare eggplant as in recipe. Sauté in margarine until tender.

Categories: Vegetable Recipes

10 pounds eggplant
10 ounces eggs (about 6 total), beaten
2 cups milk
1 pound all-purpose flour
24 ounces bread crumbs
8 ounces margarine, melted

1. Peel eggplant and cut into 1/2-inch slices. Sprinkle with salt and let stand for 30 minutes. Rinse, drain, and pat dry with paper towels.

2. Combine beaten eggs and milk.

3. Dip eggplant slices in flour, then in egg mixture. Roll in crumbs.

4. Place on greased baking sheets. Sprinkle with melted margarine. Bake at 375°F for 30 minutes.

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