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Eggplant Parmigiana | Print |  E-mail

Eggplant Parmigiana

This is a classic and traditional Sicilian dish, and is usually cooked around August through October, when the eggplants in southern Italy are ripe.

1 Eggplant; peeled; sliced
-1/4" Flour
Olive Oil
Seasoned salt
1 pound Jar meat-flavored Prego tomato sauce
1/4 cup Grape jelly
14 oz Can sliced-style stewed; -tomaotes
4 slices mozzarella cheese

To prepare:
Moisten eggplant 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 jelly roll pan. Cover loosely with foil and bake at
375 degrees F. about 20 to 25 minutes or until tender. Use 8 slices for this amount of

SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a
fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted.
Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of
mozzarella. Ladle sauce over all, not to cover completely. Place plates in
375 degrees F. oven just to melt cheese and serve promptly.

Eggplant Parmigiana, a traditional Sicilian dish


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