Olive Garden Eggplant Parmigiana
- 2 Eggplants; peel; slice 1/4" circles
- Flour
- Oil
- Seasoned salt
- 1 lb. jar meat-flavored Prego
- 1/4 cup grape jelly
- 14 oz. can sliced-style stewed tomatoes
- 1/2 lb. shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Directions:
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Moisten eggplant (milk) and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt.
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When fork tender and golden brown transfer to a 9 X 13 X 2 pan. Cover loosely with foil and bake at 375 F. about 20 to 25 minutes or until tender.
SAUCE
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Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until hot, but do not boil.
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Spread mozzarella cheese over eggplant, then add sauce. Top with parmesan cheese and return to oven for 5-10 minutes to melt mozzarella.
Serve immediately.