You need flash installed to view this header!

Eggplant Parmigiana

Submitted by: Michelle Schad of Portage, PA | Date Added: 16 Nov 2009
Listed in: Main Dish

2 eggplants, peeled and sliced in 1/4 inch circles

Flour

Oil

Seasoned salt

1 lb jar meat-flavored Prego

1/4 cup grape jelly

14 oz can sliced-style stewed tomatoes

1/2 lb shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Moisten eggplant (milk) 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 a 9x13x2 pan.

Cover loosely with foil and bake at 375 degrees, about 20 to 25 minutes or until tender.

Sauce:

Combine sauce, jelly and tomatoes that have been broken up with a fork.

Heat on medium until hot, but do not boil.

Spread mozzarella cheese over eggplant, then add sauce.

Top with Parmesan cheese and return to oven for 5-10 minutes to melt mozzarella.

Serve immediately.