2 eggplants, peeled and sliced into circles
    about 1/4 to 1/2-inch thick
Milk
All-purpose flour
Vegetable oil
Seasoned salt, to taste
1 (16 ounce) jar meat-flavored spaghetti sauce
1/4 cup grape jelly
1 (14.5 ounce) can sliced stewed tomatoes
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Moisten eggplant slices with milk, then coat lightly in flour. Pour oil into a large skillet to a depth of about 1/4 inch; heat over medium-high heat until oil is hot. (Do not allow oil to smoke.) Arrange eggplant in a single layer in skillet. Quickly brown slices of eggplant, turning to cook evenly. Cook just until eggplant is fork tender. Place browned eggplant in a 13 x 9-inch baking dish. Repeat with remaining eggplant, adding additional oil as needed. Season eggplant generously with seasoned salt. Cover pan with aluminum foil and bake at 375F for 20 to 25 minutes or until tender.

Meanwhile, combine spaghetti sauce and jelly in a saucepan. Break tomatoes with a fork or coarsely chop, then add, with any collected liquid, to spaghetti sauce. Heat over medium heat, stirring occasionally, until hot; do not boil.

Spread mozzarella cheese over eggplant, then add sauce and top with Parmesan cheese. Bake, uncovered, 5 to 10 minutes or until cheese is melted. Serve immediately.

Makes 6 servings.

Per serving: 418 calories (50 percent from fat), 24 grams total fat (9 grams saturated), 38 milligrams cholesterol, 40 grams carbohydrates, 14 grams protein, 797 milligrams sodium, 6 grams dietary fiber