I don`t know what you guys think about this lovely classic Eggplant Parmigiana recipe but I still remember when I was a kid and mom use to make this almost every Sunday afternoon. Now I have tried it many time to make it just like mom but I am just missing a simple and vital ingredient. I don`t know if this can be called a healthy lunch ideas recipe because it has cheese in it, but it just tastes divine. I would really appreciated if you guys can leave a word or two at the end and share your classic Eggplant Parmigiana so I can try and improvise my recipe and see which ingredient has been missed out. I know not many people like Eggplant so they won`t enjoy this classic Eggplant Parmigiana recipe but honestly once your try it you won`t stop eating any-ways enjoy it!
Ingredients:
- 2 Eggplants; peel; slice 1/4″ circles
- Flour
- Oil
- Seasoned salt
- 1 lb. jar meat-flavored Prego
- 1/4 cup grape jelly
- 14 oz. can sliced-style stewed tomatoes
- 1/2 lb. shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Moisten eggplant (milk) 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 a 9 X 13 X 2 pan.
- Cover loosely with foil and bake at 375 F. about 20 to 25 minutes or until tender.
SAUCE:
- Combine sauce, jelly and tomatoes that have been broken up with a fork.
- Heat on medium until hot, but do not boil.
- Spread mozzarella cheese over eggplant, then add sauce.
- Top with parmesan cheese and return to oven for 5-10 minutes to melt mozzarella.
- Serve immediately.
Enjoy!
Photo by: The Marmot
