Olive Garden Eggplant (aubergine) Parmigiana

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 eggplant, peeled and cut into 1/4-inch slices
• flour, for dusting
• oil, for frying
• seasoning salt, to taste
• 1 (16 ounce) jar prego spaghetti sauce with meat
• 1/4 cup grape jelly
• 1 (14 ounce) can sliced-style stewed tomatoes
• 4 slices mozzarella cheese
• parmesan cheese, to season flour

Recipe

• 1 preheat oven 375°f.
• 2 moisten eggplant slices and coat lightly in flour.
• 3 quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
• 4 when fork tender and golden brown transfer to jelly roll pan.
• 5 cover loosely with foil and bake about 20-25 minutes or until tender.
• 6 use 8 slices for this amount of sauce.
• 7 sauce:.
• 8 in a medium saucepan combine jelly and tomatoes that have been broken with a fork.
• 9 heat on medium heat until piping hot.
• 10 do not boil. be sure jelly is melted.
• 11 arrange 2 eggplant slices on each of 4 plates.
• 12 cover each with 1 slice of mozzarella. ladle sauce over all, not to cover completely.
• 13 place plates in oven, just to melt cheese.
• 14 serve immediately.