Eggplant Parmigiana

Eggplant Parmigiana

1 lg. eggplant
1 lb. ground beef
1/4 c. chopped onion
1 (1 lb.) jar spaghetti sauce
1 (14 oz.) can sliced style stewed tomatoes
1/4 c. grape jelly
8 slices Mozzarella cheese

Peel and slice an eggplant into 1/4 to 1/2 inch thick slices. (You should get approximately 12 slices from an average eggplant.) Moisten slices in a beaten egg thinned with milk and coat lightly in flour. Quickly brown slices in hot oil in a heavy skillet, dusting each side generously with season salt. When fork tender and golden brown, transfer to a 9x13 inch baking dish. Cover loosely with foil and bake at 375 degrees about 20 minutes or until tender. Meanwhile, prepare sauce. Brown ground beef and chopped onion. Add the spaghetti sauce, tomatoes and grape jelly, breaking up the tomatoes with a fork. Heat until piping hot and all the jelly is melted. Do not boil. Place Mozzarella slices over eggplant and cover with sauce. Place in 375 degree oven for approximately 10 to 15 minutes (just enough to melt the cheese). Serve with hot buttered spaghetti as a side dish or to put the Eggplant Parmigiana over. Makes 8 to 10 servings.

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