Eggplant Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Eggplants; peel; slice 1/4" circlesFlour (enough to dust slices lightly)1/2 cup milkOlive OilSeasoned salt1 lb. jar Spaghetti Sauce (highly seasoned)1/4 cup grape jelly14 oz. can sliced−style stewed tomatoes1/2 lb. shredded mozzarella cheese1/4 cup grated parmesan cheese
Moisten eggplant (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 F. 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. Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user HONEYBEE56.
When fork tender and golden brown transfer to a 9 X 13 X 2 pan.
Cover loosely with foil and bake at 375 F. 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. Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user HONEYBEE56.
Nutritional Info Amount Per Serving
- Calories: 196.5
- Total Fat: 9.2 g
- Cholesterol: 12.6 mg
- Sodium: 400.0 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 4.0 g
- Protein: 7.9 g
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