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Olive Garden Eggplant Parmigiana

Ingredients:

Directions:

  1. Moisten eggplant (milk) and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt.
  2. 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.
  3. 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.
  4. 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.

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