Instructions

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 375~ 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
2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle
sauce over all, not to cover completely. Place plates in 375~ oven just to melt
cheese and serve promptly.