Olive Garden Eggplant (Aubergine) Parmigiana

I have never eaten this at the "Olive Garden" so I don't know if this is their recipe. However, this is a nice take on eggplant parmiagiana and it tastes great. Have made a few changes hopefully you will like it. Source: Kitchen Link (Copycat Collection) at kitchenlink.com.in 05/04/2001. The remaining eggplant slices can be frozen and used in the future.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  eggplant, peeled and cut into 1/4-inch slices
•  flour, for dusting
•  oil, for frying
•  seasoning salt, to taste
• 1 (16 ounce) jar  prego  spaghetti sauce with meat
• 1⁄4 cup  grape jelly
• 1 (14 ounce) can  sliced-style stewed tomatoes
• 4  slices mozzarella cheese
•  parmesan cheese, to season flour

Directions

1. Preheat oven 375°F.
2. Moisten eggplant slices and coat lightly in flour.
3. Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
4. When fork tender and golden brown transfer to jelly roll pan.
5. Cover loosely with foil and bake about 20-25 minutes or until tender.
6. Use 8 slices for this amount of sauce.
7. Sauce:
8. In a medium saucepan combine jelly and tomatoes that have been broken with a fork.
9. Heat on medium heat until piping hot.
10. Do not boil. Be sure jelly is melted.
11. Arrange 2 eggplant slices on each of 4 plates.
12. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.
13. Place plates in oven, just to melt cheese.
14. Serve immediately.