Extraordinary Eggplant Parmesan


  • 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


  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.

Makes 6 servings.

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