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Olive Garden Eggplant Parmigiana




Source of Recipe


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List of Ingredients




2 Eggplants; peel; slice 1/4" circles
Flour
Oil
Seasoned salt
1 lb. jar meat-flavored Prego
1/4 cup grape jelly
14 oz. can sliced-style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated Parmesan cheese


Recipe



Moisten eggplant (milk) 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 a 9 X 13 X 2
pan.
Cover loosely with foil and bake at 375 F. about 20 to 25
minutes
or until tender.
SAUCE-Combine sauce, jelly and tomatoes that have been
broken
up with a fork. Heat on medium until hot, but do not boil.
Spread mozzarella cheese over eggplant, then add sauce. Top
with Parmesan cheese and return to oven for 5-10 minutes
to melt mozzarella. Serve immediately.