Olive Garden's Eggplant Parmigiana

Serving Size: 4
Ingredients:
1 Eggplant -- peeled, and
cut into 1/4"-thick slices
Flour -- for dusting
Oil -- for frying
Seasoned salt -- to taste
1 jar Prego meat-flavored sauce - (16 oz)
1/4 cup grape jelly
1 can sliced-style stewed tomaotes - (14 oz)
4 slices mozzarella cheese
Cooking Directions:
Moisten eggplant slices 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 degrees for about 20 to 25 minutes or until tender.
Use 8 slices for this amount of sauce. For the 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 eggplant slices on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375 degree oven just to melt cheese and serve promptly.

25 comments:

Sarah said...

Prego and grape jelly? Seriously? That's... sorry, that's really gross.

linda said...

Grape Jelly is an old italian secret to cut the acid in tomatoes/ tomato sauce

Mindy said...

Go cook in a REAL Italian kitchen, no grape jelly. Yuck.

Rae said...

Prego Spag Sauce & Grape Jelly?? Are you kidding me?? That's not Italian..That's SICK!!

Anonymous said...

its called cooking for a reason, and if you do cook you would know that grape jelly would be the secret to this recipe. plus its from Olive Garden so you have to of tried it by now.

Anonymous said...

If you do cook you would know how to make your own sauce, not use Prego which is loaded with sugar, sodium, and preservatives. And you would also know that a little bit of butter will bring down the acidity of the tomatoes. Don't waste your jelly.

Anonymous said...

I agree....the grape jelly makes it..I would use a tad less if I didnt like it on the sweeter side...But that is the secret...very good

Anonymous said...

Wow... how closed-minded are you people??? The worst thing to me is when grown adults act like a toddler and refuse to try something new. Picky people, just try the grape jelly, then you can decide you don't like it once you actually have something to base your decision off of! If you don't want to then don't open your mouths in disgust about something you have no clue about!

christie39 said...

My father and his family moved to the US when he was a boy. Grape jelly is definitely a used ingredient in authentic italian cooking! As for as the comment about Italian cookbooks....get an old orignal cookbook...it is definitely listed!

christie39 said...

My family moved here from Italy when my grandfather was a small boy. My family has always used grape jelly in the italian dishes

Charity said...

At first I thought it was a typo. Then I found THREE more Eggplant Parmigiana recipes, all calling for grape jelly. I can't wait to make it!!!!

Anonymous said...

i was trying to make this for a friend who doesnt eat meat. so the prego meat flavored is outta the question. any other ideas

Howard said...

I know for a fact that this is NOT the recipe for Olive Garden Eggplant Parmagiana. They use PANKO bread crumbs. This recipe is a copy of another recipe which everyone is posting. They are ALL wrong!

Anonymous said...

As a chef I can tell you with certainty that the Olive Garden DOES NOT use grape jelly. However, it is used by some. With that being said, I have never seen any chef of any credibility use it and I would never suggest it. Reputable restaurants have to think about diabetes when they cook.

Anonymous said...

Restaurants do not think about any health condition when they cook. Unless we are talking about the hospital or nursing home restaurant.
My dad has high sugar and heart problems. When it comes to eating out he has to know what he can order and what he can't.

Anonymous said...

As for the grape jelly, give it a try. As for meat flavored prego, try original or make your own sauce.
Olive Garden and other Italian restaurants in America are Americanized. Meaning most of the recipes are not turly 100% Italian.
Same goes for Chinese.

Anonymous said...

u people are idiots its great

Anonymous said...

Meat Sauce ????? I thought it's veggie. Damn now I can't even eat the one which I love most. Need to check officially from olive garden.

Brandi M said...

Just made this tonight for dinner. It was excellent! Works well with chicken too! (The hubby wasn't keen on eggplant).

John said...

I had my server at the Olive Garden check with the kitchen today - NO GRAPE JELLY in the kitchen!

Judi-CAJ said...

If Olive Garden uses Prego for its sauce, then they charge too much for their meals! And then boo on Darden. I am heading to the Darden web site. (We used grape jelly with bbq sauce on italian meatballs....I thought that was weird, but it was good...stirred together as a sauce, not layered or dipped of course.)

C said...

There's no way they use meat sauce. I'm a vegetarian and order this all the time.

Anonymous said...

I've made it; it's great! The best I've ever made.

Anonymous said...

As grape jelly is used here, ive used cinnamin in sauces too...gives a darker color. You do not use much, as ti change or overpower the flavors of things. Personally,Ive been known to use many conflicting spices in recipes.

Anonymous said...

Eggplant soaks up oil like a sponge. For a lighter version, slice eggplant 1/2 inch thick. Place in a single layer in a large skillet with simmering tomato sauce. Cover. Cook 5 minutes. Turn eggplant over. Cover with a slice of mozzarella and some Parmesan cheese. Cover. Cook 5 more minutes. Serve with pasta or as a sandwich.