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Eggplant Parmigiana takes 20 minutes to prepare.

Eggplant Parmigiana takes 35 minutes to cook.

Eggplant Parmigiana makes 12 servings.

The ingredients for Eggplant Parmigiana are:

2 Eggplants; peel; slice 1/4" circles
Flour (enough to dust slices lightly)
1/2 cup milk
Olive Oil
Seasoned salt
1 lb. jar Spaghetti Sauce (highly seasoned)
1/4 cup grape jelly
14 oz. can sliced−style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated parmesan cheese

Here is how you make Eggplant Parmigiana:

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. Makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user HONEYBEE56.

The nutritional information for Eggplant Parmigiana is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 196.5

• Total Fat: 9.2 g
• Cholesterol: 12.6 mg
• Sodium: 400.0 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 4.0 g
• Protein: 7.9 g