Meal Type: Dinner

Prep Time: 10 min.

Cooking Time: 30 min.

Total Time: 40 min.

Cook Method: Oven

Difficulty: Medium

Cuisine: Italian

     Serving Size: 4 1 2 4 8 16 - Change

Date Added: February 04, 2012

At first I had to question the use of grape jelly in this recipe. But after trying it, I question no more!

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.

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Dietary Notes:

This Eggplant Parmigiana recipe is low-cholesterol with 9.75mg per serving

This Eggplant Parmigiana recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving. This Eggplant Parmigiana recipe is high in Vitamin C with 48% of your daily recommended intake per serving. This Eggplant Parmigiana recipe is a good source of Vitamin E with 16% of your daily recommended intake per serving.

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