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Olive Garden Eggplant Parmigiana

Author/Submitted by: Gloria Pitzer
Servings: 4
Categories: Vegetables

1    Eggplant, peeled, sliced 1/4"
    Seasoned salt
1  pound  Spaghetti sauce, meat flavored
1/4  cup  Grape jelly
1  14 ounces Can  Stewed tomatoes, sliced
4  slices  mozzarella cheese

1. 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.

2. 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.

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