Name: Spaghetti with Stewed Eggplant and Baked Buffalo Mozzarella
Cook time: 120 min
Total time: 120 min
Yield: 100 servings
Cuisine: Italian
Ingredients: 2 LB ONIONS - RED (for Sauce); OZ SALT (for Sauce); OZ PEPPER - WHITE GROUND (for Sauce); 8 OZ BASIL TOPS - RTU (for Sauce); 1.5 EA JUICE - TOMATO (for Sauce); 24 LB TOMATO - LIGHT RED (for Sauce); 8 PT TOMATO - CHERRY (for Sauce); 16 OZ GARLIC - FRESH PEELED (sliced); 1 QT OIL - OLIVE PURE (for Sauce); 2 LB CHEESE-PARMESAN WHOLE (for Mozzarella); 6.5 LB CHEESE - MOZZARELLA FRESH (for Mozzarella); 4 OZ BASIL TOPS - RTU (for Mozzarella); 3 LB BREAD CRUMBS - PANKO JAPANESE (for Mozzarella); 1 BU PARSLEY - ITALIAN (for Mozzarella); 12 OZ GARLIC - FRESH PEELED (for Mozzarella); 4 OZ BASIL TOPS - RTU (for Garnish); 3 LB CHEESE-PARMESAN WHOLE (shavings); 8 OZ GARLIC - FRESH PEELED (for Eggplant); 4 PT TOMATO - CHERRY (for Eggplant); 12 LB EGGPLANT (for Eggplant); 4 OZ BASIL TOPS - RTU (for Eggplant); OZ PEPPER - BLACK WHOLE (for Eggplant); OZ SALT (for Eggplant); 1 QT OIL - OLIVE BLENDED (for Eggplant); 20 LB PASTA - SPAGHETTI

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Spaghetti with Stewed Eggplant and Baked Buffalo Mozzarella — Formulation & Method | CuliNect