Olive Garden Eggplant (Aubergine) Parmigiana

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven 375°F.
  • Moisten eggplant slices and coat lightly in flour.
  • Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
  • When fork tender and golden brown transfer to jelly roll pan.
  • Cover loosely with foil and bake about 20-25 minutes or until tender.
  • Use 8 slices for this amount of sauce.
  • Sauce:
  • In a medium saucepan combine jelly and tomatoes that have been broken with a fork.
  • Heat on medium heat 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 oven, just to melt cheese.
  • Serve immediately.
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