Slice eggplants into 1/2 inch thick slices.  Place on
greased cookie sheets, sprinkle with salt, and bake
at 350* for 10 minutes.  Cool slightly.

In one small bowl, mix 2 eggs with fork until well 
mixed.  In second bowl, mix bread crumbs and 
flour; season with garlic powder, parsley, and 
seasoned salt.

Heat oil in large skillet.  Dip eggplant slices in egg,
then in crumbs to coat both sides.  Fry in hot oil
until well browned on both sides.  Set aside until all 
slices have been fried, mixing up more egg and 
breading mixtures as needed.

In large casserole dish, cover bottom with a layer of
spaghetti sauce.  Arrange eggplant slices tightly to 
cover sauce, cutting up slices to fill in the holes. 
Then pour another layer of sauce on top of eggplant. Cover sauce with a thick layer of grated mozzarella cheese.  Top with another tight layer of eggplant, filling in the holes with cut up pieces.  Top with a layer of mozzarella and another layer of spaghetti sauce; if necessary, repeat again.  Top with a thick layer of grated parmesan. 

Bake in preheated 375* oven for an hour.  Best if 
cooked ahead, allowed to stand in refrigerator for 
a day, and reheated in microwave.

Makes 6-8 servings.