Extraordinary Eggplant Parmesan

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 375