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Baked Potato with Eggplant Parmigiana Topping

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Recipe courtesy of Bob McGirr, Chef, Brock, Morriston, NJ

Yield: 100 servings

Ingredients

• 3 qt. Eggplant, diced 4 lbs.
• 1/2 c Vegetable oil
• 1 1/2 qt. Green peppers, chopped 2 lbs.
• 1/4 c Garlic, chopped
• 3 T Italian seasoning mix
• 1 gal. plus 1 1/2 qt. Diced tomatoes in puree
• 100 Potatoes (80 count)
• Parmesan cheese, optional

Directions

1. Saute eggplant in hot oil 10 minutes, add green peppers, garlic and seasoning.
2. Continue cooking for 5 minutes.
3. Add tomatoes; simmer uncovered 15 minutes to allow flavors to meld.
4. Serve each baked Idaho Potato with 2 oz. of topping (1/4 c ladle).
5. Garnish with Parmesan cheese.

Estimated Nutritional Analysis per Serving:
125.2 Calories; .7 g Fat (5.0% calories from fat); 7.6 g Protein; 22.5 g Carbohydrate; 2 mg Cholesterol; 165 mg Sodium(does not include optional ingredients)