Olive Garden Eggplant Parmigiana

4 Servings

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Olive Garden Eggplant Parmigiana Ingredients

WALDINE VAN GEFFEN	Seasoned salt
VGHC42A-----	1 lb Jar meat-flavored Prego
1 Eggplant; peeled -- sliced	1/4 c Grape jelly
1/4 "	14 oz Can sliced-style stewed --
Flour	Tomaotes
Oil	4 sl Mozzarella cheese

Instructions for Olive Garden Eggplant Parmigiana

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. Source: Gloria Pitzer Recipe By : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Uncategorized