1. Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and
onion in a saucepan; bring to a boil.~ 2. Reduce heat and simmer,
uncovered, 20 minutes.~ 3. Peel eggplant; cut in 1/4-inch slices.~ 4. Saute
eggplant slices in hot oil in a skillet until brown, adding oil as needed;
drain well on paper towels.~ 5. Pour a third of the sauce into a
8-inch-square baking dish; cover the sauce with half the eggplant and
mozzarella slices.~ 6. Repeat layers, ending with sauce; top with Parmesan
cheese.~ 7. Bake, uncovered, in preheated 350'F. oven about 20 minutes.~
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