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Eggplant Parmigiana

Olive Garden Eggplant Parmigiana comes together with Title Olive Garden Eggplant Parmigiana. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• Flour
• Oil

Method (preview)

1. 1

   Categories: Copycat, Vegetables 1 Eggplant; peel, slice 1/4"

2. 2

   Tomaotes 1 sl Mozzarella cheese

3. 3

   Moisten eggplant and coat lightly in flour.

4. 4

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

5. 5

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

6. 6

   Use 8 slices for this amount of sauce.

7. 7

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

8. 8

   Heat on medium until piping hot.

9. 9

   Do not boil Be sure jelly is melted.

10. 10

    Arrange 2 slices eggplant on each of 4 plates.

11. 11

    Cover each with 1 slice of mozzarella.

12. 12

    Ladle sauce over all, not to cover completely.

13. 13

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