2	Eggplants	Peel & slice into 1/4" circles
		Flour
		Oil
		Seasoned salt
1	lb. jar	Meat-flavored prego
1/4	Cup	Grape jelly
1	14 oz. can	Stewed tomatoes-sliced style
1/2	Lb.	Shredded mozzarella cheese
1/4	Cup	Grated parmesan cheese

Moisten eggplant with 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 transwer to a 9x13x2" pan.

Cover loosely with foil and bake at 375 degrees about 20 to 25 minutes or until tender.

Combine 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 the cheese.

Serve Immediately.