Eggplant Parmigiana

By draingal

Ingredients

• 2 eggplants; peel; slice 1/4" circles
• flour
• oil
• seasoned salt
• 1 lb. jar meat-flavored Prego
• 1/4 cup grape jelly
• 14 oz. can sliced-style stewed tomatoes
• 1/2 lb. shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Preparation

Step 1

Moisten eggplant (with milk) 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 a 9 X 13 X 2 pan.
Cover loosely with foil and bake at 375 degrees for about 20 to 25 minutes or until tender.
SAUCE: Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until hot, but do not boil.
Spread mozzarella cheese over eggplant, then add sauce. Top with parmesan cheese and return to oven for 5-10 minutes to melt mozzarella. Serve immediately.