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Eggplant parmigiana

Olive garden eggplant parmigiana comes together with Van Geffen Vghc, Eggplant Peel Flour Oil Seasoned Salt, Jar Meat Flavored Prego, Grape Jelly, and Sliced Style Stewed. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• Van Geffen Vghc
• 1
• 1 lb
• 1/4 cup
• 14 oz

Method (preview)

1. 1

   Slice Mozzarella cheese Moisten eggplant and coat lightly in flour.

2. 2

   When fork tender and golden brown transfer to jelly roll pan.

3. 3

   Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender.

4. 4

   Use 8 slices for this amount of sauce.

5. 5

   SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork.

6. 6

   Heat on medium until piping hot.

7. 7

   Do not boil Be sure jelly is melted.

8. 8

   Arrange 2 sl eggplant on each of 4 plates.

9. 9

   Cover each with 1 sl of mozzarella.

10. 10

    Ladle sauce over all, not to cover completely.

11. 11

    Place plates in 375~ oven just to melt cheese and serve promptly.