Olive Garden Eggplant (Aubergine) Parmigiana

• 1 eggplant, peeled and cut into 1/4-inch slices
• flour, for dusting
• oil, for frying
• seasoning salt, to taste
• 1 (16 ounce) jar prego spaghetti sauce with meat
• 1/4 cup grape jelly
• 1 (14 ounce) can sliced-style stewed tomatoes
• 4 slices mozzarella cheese
• parmesan cheese, to season flour

1. Preheat oven 375u0b0F.
2. Moisten eggplant slices and coat lightly in flour.
3. Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
4. When fork tender and golden brown transfer to jelly roll pan.
5. Cover loosely with foil and bake about 20-25 minutes or until tender.
6. Use 8 slices for this amount of sauce.
7. Sauce:
8. In a medium saucepan combine jelly and tomatoes that have been broken with a fork.
9. Heat on medium heat until piping hot.
10. Do not boil. Be sure jelly is melted.
11. Arrange 2 eggplant slices on each of 4 plates.
12. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.
13. Place plates in oven, just to melt cheese.
14. Serve immediately.

eggplant, flour, oil, salt, meat, grape jelly, tomatoes, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/olive-garden-eggplant-aubergine-parmigiana-143513 (may not work)