Recipe#1111

Servings: YIELD: 100 Portions
Portions: 2 to 3 Slices (4 Ounces) Each
Pan Size: 18 by 24-inches Roasting Pans
Temperature: 375 degrees F. Oven

INGREDIENTS

16 each (21 lb) eggplants, fresh, A.P
2 gal. water, cold
3 tbsp (2 oz) salt
1 qt. (1 lb 2 oz) flour, wheat, hard
3 tbsp. (2 oz) salt
6 tbsp. (1 3/4 oz) milk, nonfat, dry
1 3/4 cups water, warm
2 cups (1 lb) eggs, whole, beaten
6 tbsp. (4 oz) salt
2 3/4 qt. (2 lb 8 oz) bread crumbs, dry
1/3 Spaghetti Sauce recipe, prepared and cooke
1/2 cup (4 oz) cheese, Parmesan, grated

INSTRUCTIONS

Add 3 tbsp to 2 gal water. Peel eggplant and cut in slices 1/3 to 1/2 inch thick; place egg plant in salted water for 30 minutes; drain. Dredge eggplant in seasoned flour. Set aside. Reconstitute milk and warm; add eggs. Dip eggplant in milk and egg mixture; drain well. Dredge in salted crumbs; shake off excess. Fry 5 minutes or until golden brown. Prepare 1/3 "Spaghetti Sauce" recipe. Place fried eggplant slices in 2 roasting pans (18 by 24-inches); add layer of Spaghetti Sauce; layer of eggplant; cover with Spaghetti Sauce; sprinkle top of each pan with 4 oz (1/2 cup) grated Parmesan cheese. Bake at 375 degrees F. 20 minutes or until cheese is melted.

NOTE: Other types of milk may be used.