Olive Garden Eggplant Parmigiana

* Exported from MasterCook *

OLIVE GARDEN EGGPLANT PARMIGIANA

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Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
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WALDINE VAN GEFFEN
VGHC42A-----
1 Eggplant -- peeled -- sliced
1/4 "
Flour
Oil
Seasoned salt
1 lb Jar meat-flavored Prego
1/4 c Grape jelly
14 oz Can sliced-style stewed --
Tomaotes
4 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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