Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy Print
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Ingredients:
2 Eggplants; peel; slice 1/4" circles Flour Oil Seasoned salt 1 lb. jar meat-flavored Prego
1/4 cup grape jelly 14 oz. can sliced-style stewed tomatoes 1/2 lb. shredded mozzarella cheese 1/4 cup grated parmesan cheese
Cooking
Instructions:
Moisten eggplant (milk) 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 a 9 X 13 X 2 pan. Cover loosely with foil and bake at 375 F. about 20 to 25 minutes or until tender.
SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until hot, but do not boil.
Spread mozzarella cheese over eggplant, then add sauce. Top with parmesan cheese and return to oven for 5-10 minutes to melt mozzarella. Serve immediately.
