13 lbs. zucchini, cut into 1/4 inch
1/3 cup plus 3 Tbs. virgin olive
1-1/2 cups water
13 lbs. eggplant, cut into cubes
1/4 cup Italian herb seasoning
1 gallon plus 9 cups canned peeled
tomatoes, drained and chopped
6-3/4 lbs. low fat ricotta cheese
3 cups grated Parmesan cheese
13 eggs, beaten
1-1/2 cups parsley, chopped
6-1/4 cups seasoned bread crumbs
Preheat oven to 350°F. Place zucchini slices in a steamer
basket over boiling water. Cover saucepan and steam 2 minutes or until
almost tender. Drain zucchini on paper towels. Heat oil in a heavy nonstick
skillet over medium high heat. Sauté eggplant 2
minutes, stirring occasionally. Add water, cover skillet
and cook 3-4 minutes
until almost tender. Stir in herbs, tomato and salt and pepper
Cover and simmer 5 minutes.
Combine remaining ingredients, except bread crumbs, in a mixing
Season with salt and pepper to taste. Arrange half the zucchini
in the bottom of a shallow oiled baking pan. Top with a layer
of half the cheese
mixture. Add a layer of half the eggplant mixture over zucchini.
remaining zucchini, cheese and eggplant. Sprinkle with bread crumbs
bake 35 minutes Serves 50.
Can be made ahead and rewarmed in the oven.
to SERVES 50+ Index here
to GROWLIES Index here