Olive garden eggplant parmigiana

* Exported from MasterCook II *

Olive garden eggplant parmigiana

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

Amount Measure Ingredient -- Preparation Method
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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

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 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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