Name: Zucchini and Eggplant Parmigiana
Yield: 100 servings
Cuisine: Italian
Ingredients: 1 EA Parsley - Italian (for Garnish); 8 Floz Basil Oil (for Garnish); 1 LB Cheese - Parmesan Whole (for Garnish); 5 LB Cheese - Mozzarella (for Garnish); 4 LB Cheese - Mozzarella Fresh (for Garnish diced); 5 LB Tomato - Light Red (for Garnish diced); 6 PT Tomato - Cherry (for Garnish); 10 LB Eggplant (for Garnish silded, breaded and fri); 8 OZ Pesto Sauce (for Garnish); 2 LB Cheese - Parmesan Whole; 8 OZ Cheese - Shred Mozzarella; 2 OZ Basil Tops - RTU; 25 LB Eggplant; 2 OZ Oregano - RTU; 25 LB Squash - Zucchini; 1 Qt Bechamel Sauce; 12 LB Tomato - Light Red; 5 LB Flour - H & R; OZ Pepper - Black Whole; OZ Salt; 1 QT Oil - Olive Blended; 6 QT Tomato Sauce; 0.5 EA Parsley - Italian

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Zucchini and Eggplant Parmigiana — Formulation & Method | CuliNect