Olive Garden Eggplant Parmigiana

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

-----waldine van geffen vghc
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; 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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