CopyCat Olive Garden's Recipes
Olive Garden's Eggplant Parmigiana Recipe
Ingredients:
1 eggplant; peeled and cut into 1/4-inch thick slices
Flour; for dusting
Oil; for frying
Seasoned salt, to taste
1 -16 ounce jar Prego meat-flavored sauce
1/4 cup grape jelly
1 -14 ounce can sliced-style stewed tomatoes
4 slices mozzarella cheese
Instructions:
Preheat oven to 375 degrees F.
Moisten 8 eggplant slices and coat lightly in flour with a little salt.
Brown in oil in a skillet.
When fork tender and golden brown transfer to baking dish. Cover with foil and bake
at 375 degrees F for 25 minutes.
To make the sauce combine jelly, Prego sauce and tomatoes. Heat on medium until jelly melts and sauce is hot.
Arrange 2 eggplant slices on each of 4 oven-safe plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.
Place plates in 375 degrees F oven just to melt cheese, and serve promptly.
Makes: 4 servings.
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