Cooking Recipe Olive Garden Eggplant Parmigiana
Recipe Ingredients
Directions
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 375~ 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 sl
eggplant on each of 4 plates. Cover each with 1 sl of mozzarella.
Ladle sauce over all, not to cover completely. Place plates in 375~
oven just to melt cheese and serve promptly. Source: Gloria Pitzer
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