Extraordinary Eggplant Parmesan

Yield: 6 servings

Ingredients

• 2 eggplants, peeled and sliced into circles about 1/4 to 1/2 inch thick
• Milk
• All-purpose flour
• Vegetable oil
• Seasoned salt, to taste
• 1 (16 ounce) jar meat-flavored spaghetti sauce
• 1/4 cup grape jelly
• 1 (14.5 ounce) can sliced stewed tomatoes
• 8 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Moisten eggplant slices with milk, then coat lightly in flour.
2. Pour oil into a large skillet to a depth of about 1/4 inch; heat over medium-high heat until oil is hot. (Do not allow oil to smoke.) Arrange eggplant in a single layer in skillet. Quickly brown slices of eggplant, turning to cook evenly. Cook just until eggplant is fork tender.
3. Place browned eggplant in a 13 x 9 inch baking dish.
4. Repeat with remaining eggplant, adding additional oil as needed. Season eggplant generously with seasoned salt. Cover pan with aluminum foil and bake at 375 degrees F for 20 to 25 minutes or until tender.
5. Meanwhile, combine spaghetti sauce and jelly in a saucepan.
6. Break tomatoes with a fork or coarsely chop, then add, with any collected liquid, to spaghetti sauce. Heat over medium heat, stirring occasionally, until hot; do not boil.
7. Spread mozzarella cheese over eggplant, then add sauce and top with Parmesan cheese.
8. Bake, uncovered, 5 to 10 minutes or until cheese is melted.
9. Serve immediately.

Nutrition

Per serving: 418 calories (50 percent from fat), 24g total fat (9g saturated), 38mg cholesterol, 40g carbohydrates, 14g protein, 797mg sodium, 6g dietary fiber