Eggplant Parmesan


(Olive Garden)

375o 20-30 minutes

2 eggplants

Italian bread crumbs

Some milk


1 lb jar meat-flavored Prego tomato sauce

¼ cup grape jelly

14oz stewed tomatoes

8oz mozzarella, shredded

¼ cup parmesan cheese


Peel skin from eggplant. Place Italian bread crumbs on plate. Moisten eggplant in the milk and dredge in the bread crumbs.  Place on cookie sheet

Bake eggplant until fork tender.

Place eggplant in baking dish (9×13)

Dust eggplant with salt.

In sauce pot over medium-high heat, combine sauce, jelly and tomatoes (break tomatoes with fork).  Heat until hot (Do NOT boil)

Spread mozzarella over eggplant and then add the sauce

Top with parmesan and return to over 5-10 minutes to melt the mozzarella


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