Olive Garden's Eggplant Parmigiana

1 Eggplant -- peeled, and
cut into 1/4"-thick slices
Flour -- for dusting
Oil -- for frying
Seasoned salt -- to taste
1 jar Prego meat-flavored sauce - (16 oz)
1/4 cup grape jelly
1 can sliced-style stewed tomaotes - (14 oz)
4 slices mozzarella cheese

Cooking Directions:
Moisten eggplant slices and coat lightly in flour (I did half in flour and half in bread crumbs). Quickly brown slices in hot oil, sprinkling each side with seasoned salt. When fork tender and golden brown transfer to a cookie sheet. Cover loosely with foil and bake at 375 degrees for about 20 min or until tender.
Use 8 slices for this amount of sauce. For the 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 2 eggplant slices on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375 degree oven just to melt cheese and serve promptly.