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Olive Garden Eggplant Parmigiana
Ingredients:
- 2 Eggplants;, peeled and sliced into 1/4 inch circles
- Flour
- Oil
- Seasoned salt
- 1 lb. jar meat flavored Prego sauce
- 1/4 cup grape jelly
- 14 oz. can sliced-style stewed tomatoes
- 1/2 lb. shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Directions:
- 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.
- To make the sauce:
Combine Prego 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.
This recipe is courtesy of Helen and is a close clone recipe.