Olive Garden Eggplant Parmigiana

Olive Garden Eggplant Parmigiana
1 Eggplant,peel; slice 1/4"
Flour
Oil
Seasoned salt
1 lb Jar meat-flavored prego
1/4 c Grape jelly
14 oz Can sliced-style stewed,tomatoes
8 sl Mozzarella cheese
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.

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