Eggplant Parmigiana - cooking recipe

Ingredients

2 eggplants, peeled and sliced 1/4-inch circles
flour
oil
seasoned salt
1 lb. jar meat flavored spaghetti sauce
1/4 c. grape jelly
14 oz. can Italian stewed tomatoes, diced
1/2 lb. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese

Preparation

Moisten eggplant (with milk) and coat lightly in flour. Quickly brown slices in hot oil, dusting each side with seasoned salt. When fork-tender and golden brown, transfer to 9 x 13 x 2-inch pan. Cover loosely with foil and bake at 375\u00b0 about 20 to 25 minutes. Combine sauce, jelly and tomatoes with fork. Heat on medium until hot. Do not boil. Spread Mozzarella cheese over eggplant, then add sauce. Top with Parmesan and return to oven for 5 to 10 minutes to melt Mozzarella. Serve immediately.