Olive Garden Eggplant (Aubergine) Parmigiana

1. 1

   Preheat oven 375u00b0F.

2. 2

   Moisten eggplant slices and coat lightly in flour.

3. 3

   Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.

4. 4

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

5. 5

   Cover loosely with foil and bake about 20-25 minutes or until tender.

6. 6

   Use 8 slices for this amount of sauce.

7. 7

   Sauce:

8. 8

   In a medium saucepan combine jelly and tomatoes that have been broken with a fork.

9. 9

   Heat on medium heat until piping hot.

10. 10

    Do not boil. Be sure jelly is melted.

11. 11

    Arrange 2 eggplant slices on each of 4 plates.

12. 12

    Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.

13. 13

    Place plates in oven, just to melt cheese.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.