---------- Recipe via Meal-Master (tm) v8.02

     Title: Olive Garden Eggplant Parmigiana
Categories: Copycat, Vegetables
     Yield: 4 servings

            -pat [email protected]
     1    Eggplant; peel, slice 1/4"
          Flour
          Oil
          Seasoned salt
     1 lb Jar meat-flavored Prego
   1/4 c  Grape jelly
    14 oz Can sliced-style stewed
          -tomaotes
     1  sl Mozzarella cheese

 Moisten eggplant and coat lightly in flour. Quickly
 brown slices in hot oil, dusting each side generously
 with seasoned salt. When fork tender and golden brown
 transfer to jelly roll pan. Cover loosely with foil
 and bake at 375° about 20 to 25 minutes or until
 tender. Use 8 slices for this amount of sauce.

 SAUCE-Combine sauce, jelly and tomatoes that have been
 broken up with a fork. Heat on medium until piping
 hot. Do not boil Be sure jelly is melted. Arrange 2 slices
 eggplant on each of 4 plates. Cover each with 1 slice of
 mozzarella. Ladle sauce over all, not to cover
 completely. Place plates in 375° oven just to melt
 cheese and serve promptly.

 Source: Gloria Pitzer

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