Olive Garden Eggplant Parmigiana

* Exported from MasterCook *

Olive Garden Eggplant Parmigiana

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 Eggplant; peel -- slice 1/4"
Flour
Oil
Seasoned salt
1 pound Jar meat-flavored Prego
1/4 cup Grape jelly
1 Can sliced-style stewed -- (14 ounces) tomatoes

Slice 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 slices
eggplant on each of 4 plates. Cover each with 1 slice 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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