Eggplant Parmigiana by the Pound

Menu Planning Guidelines:

-8 ounces per person when one main dish is offered (1 LB = 2 servings)

-3 to 5 ounces per person per kind when two or more proteins are offered (on average 4 servings per LB)

Consider our sample pan sizes for reference:

3 LBS Half Pan | 6 (8 oz) servings / 10 (5 oz) servings

5 LBS Half Pan | 10 (8 oz) servings / 16 (5 oz) servings

8 LBS Full Pan | 16 (8 oz) servings / 25 (5 oz) servings

10 LBS Full Pan | 20 (8 oz) servings / 32 (5 oz) servings

12 LBS Full Pan | 24 (8 oz) servings / 38 (5 oz) servings

15 LBS Full Pan | 30 (8 oz) servings / 48 (5 oz) servings

Oven Reheating Instructions for Eggplant Parm

Preparation: Remove the pan from the refrigerator and allow it to come to room temperature for about 15-20 minutes. This helps ensure even heating.

Preheat Oven: to 350°F (175°C).

Reheating Times by Weight:

• 3-5 LBS: Heat for 30-45 minutes, or until the internal temperature reaches 155°F (68°C).
• 6-8 LBS: Heat for 50-60 minutes, or until the internal temperature reaches 155°F (68°C).
• 9-1LBS: Heat for 70-80 minutes, or until the internal temperature reaches 155°F (68°C).

Carefully remove the pan from the oven and let it sit for a few minutes before serving.

**Pro Tip: For best results, place a pan of hot water in the oven when reheating. The steam will keep your food moist and speed up the process.**