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.