---------- Recipe via Meal-Master (tm) v8.02
       Title: Olive Garden Eggplant Parmigiana
  Categories: Copycat, Vegetables
       Yield: 4 servings
              -pat dwigans_om@juno.com
       1    Eggplant; peel, slice 1/4
            Seasoned salt
       1 lb Jar meat-flavored Prego
     1/4 c  Grape jelly
      14 oz Can sliced-style stewed
       1  sl 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 slices
   eggplant on each of 4 plates. Cover each with 1 slice of
   mozzarella. Ladle sauce over all, not to cover
   completely. Place plates in 375~ oven just to melt
   cheese and serve promptly. Source: Gloria Pitzer