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.
Ingredients 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.
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.
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