Roma® Breaded Eggplant Parmesan
Roma® Breaded Eggplant Parmesan
Directions
- Preheat oven to 400 degrees.
- Combine ground tomatoes with Italian seasoning, garlic and salt. Simmer for 10 minutes while oven heats.
- Use ¼ cup olive oil to grease a 4”half hotel pan dish. Spread 2 cups sauce in the bottom of the pan. Arrange half the eggplant in dish; cover with 2 cups sauce, then ½ cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with Parmesan.
- Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes (or chill and reheat) before serving.
Ingredients
- 1/4 cup Roma® Pure Olive Oil
- 6 cups Piancone® Il Famoso Ground Peeled Tomatoes
- 2 tbsp Roma® Italian Seasoning
- 2 tsp Roma® Garlic, Granulated
- 1 tsp Morton® Kosher salt
- 24 pieces Roma® Breaded Eggplant 3/8” cut
- 2 cups Bacio® Mozzarella, shredded
- 1/2 cup Roma® Cheese, Romano, grated
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
