Olive Garden Eggplant Parmigiana
- Yields: 4
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Ingredients:
- Flour, for dusting
- Oil, for frying
- Seasoned salt, to taste
Directions:
- Moisten eggplant slices 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°s; F for about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.
- For the 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 eggplant slices on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375°s; F oven just to melt cheese, and serve promptly.
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