Olive Garden Eggplant Parmigiana

---------- Recipe via Meal-Master (tm) v8.02

Title: Olive Garden Eggplant Parmigiana
Categories: Copycat, Vegetables
Yield: 4 servings

-patdwigans fwds07a
1 Eggplant; peel, slice 1/4"
Flour
Oil
Seasoned salt
1 lb Jar meat-flavored Prego
1/4 c Grape jelly
14 oz Can sliced-style stewed
-tomaotes
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.
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