Baked Potato with Eggplant Parmigiana Topping

Ingredients:

  • 3 qt. eggplant, diced (4 lbs.)
  • 1/2 cup vegetable oil
  • 1 1/2 qt. green peppers, chopped (2 lbs.)
  • 1/4 cup garlic, chopped
  • 3 tablespoons Italian seasoning mix
  • 1 gal. plus 1 1/2 qt. diced tomatoes in puree
  • 100 Idaho® 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.
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Yield: 100 servings
Calories: 125.2
Sodium: 165 mg
Fat: 7 g
Protein: 7.6 g
Cholesterol: 2 mg

Source:
Bob McGirr
Playa
Los Angeles, CA

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