Name: Baked Mozzarella and Eggplant
Yield: 100 servings
Cuisine: Italian
Ingredients: 14 lb Eggplant; 0.5 Bunch Rosemary; 2 Oz Garlic; Vegetable oil (to marinate); Salt & Pepper (to taste); fresh tomato sauce (for naping); provolone cheese; Fresh mozzarella; Provencal crumbs (for sprinkling)

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Baked Mozzarella and Eggplant — Formulation & Method | CuliNect