Olive Garden Eggplant Parmigiana Recipe

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 degrees about 20 -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 degree oven just to melt cheese and serve promptly.