375o 20-30 minutes
Italian bread crumbs
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