Eggplant Parmesan (like Olive Garden)

1 Eggplant; peel -- slice 1/4-inch
Flour
Oil
Seasoned salt
1 pound Jar meat-flavored Prego
1/4 cup Grape jelly
14 ounce Can sliced-style stewed tomaotes
8 slices Mozzarella cheese

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 375F about 20 to 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 two slices eggplant on each of 4 oven-proof plates. Cover each with one slice of mozzarella. Ladle sauce over all, not to cover completely.

Place plates in 375F oven just to melt cheese and serve promptly.