Ingredients:
1 eggplants, peeled and cut into 1/4-inch slices
flour, for dusting
oil, for frying
seasoning salt, to taste
1 (16 ounce) jars prego spaghetti sauce with meat
1/4 cup grape jelly
1 (14 ounce) cans sliced-style stewed tomatoes
4 slices mozzarella cheese
parmesan cheese, to season flour
Directions:
Preheat oven 375 F.
Moisten eggplant slices and coat lightly in flour.
Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
When fork tender and golden brown transfer to jelly roll pan.
Cover loosely with foil and bake about 20-25 minutes or until tender.
Use 8 slices for this amount of sauce.
Sauce:.
In a medium saucepan combine jelly and tomatoes that have been broken with a fork.
Heat on medium heat until piping hot.
Do not boil. Be sure jelly is melted.
Arrange 2 eggplant slices on each of 4 plates.
Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.
Place plates in oven, just to melt cheese.
Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.