Eggplant Parmigiana
- 2 eggplants, peeled and sliced 1/4-inch circles
- flour
- oil
- seasoned salt
- 1 lb. jar meat flavored spaghetti sauce
- 1/4 c. grape jelly
- 14 oz. can Italian stewed tomatoes, diced
- 1/2 lb. shredded Mozzarella cheese
- 1/4 c. grated Parmesan cheese
- Moisten eggplant (with milk) and coat lightly in flour. Quickly brown slices in hot oil, dusting each side with seasoned salt. When fork-tender and golden brown, transfer to 9 x 13 x 2-inch pan. Cover loosely with foil and bake at 375u0b0 about 20 to 25 minutes. Combine sauce, jelly and tomatoes with fork. Heat on medium until hot. Do not boil. Spread Mozzarella cheese over eggplant, then add sauce. Top with Parmesan and return to oven for 5 to 10 minutes to melt Mozzarella. Serve immediately.
eggplants, flour, oil, salt, jar meat, grape jelly, italian stewed tomatoes, mozzarella cheese, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=25369 (may not work)