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"Those who forget the pasta are condemned to reheat it."--Unknown

Olive Garden’s Eggplant Parmegiana Recipe

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This recipe for Olive Garden’s Eggplant Parmegiana is from Al & Cathy's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggplants, peeled & sliced in 1/4 inch circles
milk
Flour
Oil
Seasoned salt
1/4 c. grape jelly
14 oz. sliced stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 c. grated parmesan cheese
1 jar Prego sauce, meat flavored
Directions:
Directions:
Moisten eggplant in milk and lightly coat in flour. Quickly brown slices in hot oil, dusting each side with seasoned salt. When tender and golden brown, transfer to 9x13 pan. Cover loosely with foil and bake at 375 for 20 to 25 minutes. For the sauce, combine Prego, jelly, and tomatoes. Heat on medium until hot, but do not boil. Spread mozzarella over eggplant slices, then add sauce. Top with parmesan cheese and return to oven for 5 to 10 minutes more to melt the cheeses.

 

 

 

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