Olive garden eggplant parmigiana

[Shawnee]

Olive garden eggplant parmigiana

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Copycat Vegetables

Amount Measure Ingredient -- Preparation Method
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1 Eggplant; peel -- slice 1/4"
Flour
Oil
Seasoned salt
1 pound Jar meat-flavored prego
1/4 cup Grape jelly
14 ounces Can sliced-style stewed -- tom

sl Mozzarella cheese Moisten eggplant and coat lightly in flour.
Quickly brown slices in hot oil, dusting each side generously with seasoned salt.
When fork tender and golden brown transfer to jelly roll pan.
Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender.
Use 8 slices for this amount of sauce.

SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork.
Heat on medium until piping hot. Do not boil Be sure jelly is melted.
Arrange 2 sl eggplant on each of 4 plates.
Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely.
Place plates in 375~ oven just to melt cheese and serve promptly.
Source: Gloria Pitzer

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