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  • Italian Eggplant Parmigiana

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    Italian Eggplant Parmigiana
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Eggplant peeled, and cut into 1/4"-thick slices Flour for dusting Oil for frying Seasoned salt to taste
    • 1 jar Prego meat-flavored sauce - (16 ounce)
    • 1/4 c. grape jelly
    • 1 can sliced-style stewed tomaotes - (14 ounce)
    • 4 slc mozzarella cheese

    Directions

    1. Moisten eggplant slices and coat lightly in flour. Quickly brown slices in warm oil, dusting each side generously with seasoned salt. When fork tender and golden transfer to jelly roll pan. Cover loosely with foil and bake at 375 degrees for about 20 to 25 min or possibly till tender. Use 8 slices for this amount of sauce.
    2. For the Sauce; combine sauce, jelly and tomatoes which have been broken up with a fork. Heat on medium till piping warm. Don't boil. Be sure jelly is melted.
    3. Arrange 2 eggplant slices on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375 degree oven just to heat cheese and serve promptly.
    4. This recipe yields 4 servings.

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