Tuesday, September 7, 2010

Olive Garden Eggplant Parmigiana


2 Eggplants; peel; slice 1/4" circles
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 9 X 13 X 2 pan.
Cover loosely with foil and bake at 375 F. 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

Haylee’s Note:
I love Olive Garden’s Eggplant Parmigiana! I remember going to Olive Garden with “the girls” when the boys went to the Priesthood session of General Conference, and my great grandma would get this every time! This year Darin planted 2 eggplants in our garden, and we have been getting LOTS of eggplants! This was by far our favorite recipe for using the eggplants! Hope you enjoy them as much as we did! For the original recipe click here.

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