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1 Eggplant, peeled, sliced 1/4"
Flour
Oil
Seasoned salt
1 pound Spaghetti sauce, meat flavored
1/4 cup Grape jelly
1 14 ounces Can Stewed tomatoes, sliced
4 slices mozzarella cheese
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~ 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~ oven just to melt cheese and serve promptly.
Flour
Oil
Seasoned salt
1 pound Spaghetti sauce, meat flavored
1/4 cup Grape jelly
1 14 ounces Can Stewed tomatoes, sliced
4 slices mozzarella cheese
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~ 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~ oven just to melt cheese and serve promptly.
