** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Moisten eggplant and coat lightly in flour.
Quickly brown slices in hot oil, dusting each side generously with seasoned salt.
2. When fork tender and golden brown transfer to jelly roll pan.
3. Cover loosely with foil and bake at 375 F about 20 to 25 minutes or until tender.
Use 8 slices for this amount of sauce.
4. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork.
5. Heat on medium until piping hot.
Do not boil Be sure jelly is melted.
Arrange 2 slice eggplant on each of 4 plates.
6. Cover each with 1 slice of mozzarella.
7. Ladle sauce over all, not to cover completely.
Place plates in 375 f oven just to melt cheese and serve promptly.
Comments on Eggplant Parmigiana Recipe:
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Posted by a Visitor - August 28, 2012
I will be making this recipe today!
Dietary Notes:
This recipe is low-cholesterol with 9.75mg per serving
This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving. This recipe is high in Vitamin C with 48% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Eggplant, Tomato, Cheese allergies.