Olive Garden Eggplant Parmigiana Recipe - Cooking Index
Olive Garden Eggplant Parmigiana Recipe - Cooking Index
| 1 | Eggplant; peel - slice 1/4" | |
| Flour | ||
| Oil | ||
| Seasoned salt | ||
| 1 lb | 454g / 16oz | Jar meat-flavored prego |
| 1/4 cup | 59ml | Grape jelly |
| 1 | Sliced-style stewed - (14 ounces) tomatoes | |
| 1 | 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 375F 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 375F oven just to melt cheese and serve promptly.
Source:
Gloria Pitzer
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