Preheat oven to 375°F.

Pour milk or water in a large shallow bowl.

Place flour in another large shallow bowl.

Pour enough oil into a large skillet to cover the bottom about 1/4-inch high. Place over medium heat and warm.

Dip eggplant in milk or water to moisten.

Move to flour bowl and press each side in flour to lightly coat. Place floured eggplant slices on a plate. Continue until all slices are done.

Raise heat under oil to medium high.

Place slices, a few at a time, in hot oil and quickly cook to fork tender and golden brown, turning to brown both sides. Remove to a paper towel-covered plate to drain and dust each side generously with seasoned salt. Repeat until all slices are browned.

Transfer browned slices to jelly roll pan.

Cover loosely with foil. Place in preheated oven and bake about 20 to 25 minutes or until tender.

In a medium cooking pot, add pasta sauce, jelly and tomatoes that have been broken up with a fork.

Place over medium heat and cook until piping hot. Do not boil. Be sure jelly is melted.

Remove eggplant from oven, but do not turn oven off.

Arrange two slices eggplant on each of 4 oven-proof plates.

Cover each slice with one slice of mozzarella cheese.

Ladle sauce over top.

Sprinkle Parmesan cheese over top, to taste.

Place plates in still hot oven. Heat just until the cheeses are melted.

Carefully remove from oven and serve promptly (Be sure to warn you guests that the plates are hot like they do at Olive Garden).