Eggplant Parmesan Casserole

YIElD: 32 4.5-oz. servings

4 lbs. eggplant, peeled and cut into 1⁄2” cubes
2 qts. I talian sauce
2 cups dry grated Parmesan cheese
1 lb. skim milk mozzarella cheese, grated

  1. Preheat oven to 350°F. In a greased full-size steamtable pan, layer in order half of the eggplant, 1 quart sauce, 1 cup Parmesan, the rest of the eggplant and the other quart of sauce. Cover tightly and bake for 1 hour 25 minutes.

  2. Top pan with rest of Parmesan and the

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish