Olive Garden Eggplant Parmigiana


Author/Submitted by: Gloria Pitzer
Servings: 4
Categories: Vegetables

Ingredients:
1 Eggplant, peeled, sliced 1/4"
Flour
Oil
Seasoned salt
1 pound Spaghetti sauce, meat flavored
1/4 cup Grape jelly
1 14 ounces Can Stewed tomatoes, sliced
4 slices mozzarella cheese


Directions:
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.