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:

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.

Close Clone Recipes