Title: Olive Garden Eggplant Parmigiana
Categories: Fake Vegetable
Yield: 4 Servings
| 1 | | Eggplant; peel, slice 1/4" |
| | | Flour |
| | | Oil |
| | | Seasoned salt |
| 1 | lb | Jar meat-flavored Prego |
| 1/4 | c | Grape jelly |
| 14 | oz | Can sliced-style stewed tomaotes |
| 1 | sl | Mozzarella cheese |
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 slices eggplant on each of 4 plates. Cover each
with 1 slice 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 By fatfree-request@fatfree.com on Jun 16, 1997