Frank Sinatra's Eggplant Parmigiana

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 medium eggplant, peeled and cut crosswise in 1/2-inch thick slices
• 1 egg, beaten
• 1/4 cup vegetable oil
• 1/2 cup grated parmesan cheese
• 1 (6 ounce) package mozzarella cheese
• tomato sauce (recipe below)
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1 small garlic clove, minced
• 2 tablespoons vegetable oil
• 1 (14 1/2 ounce) can tomatoes, cut up
• 1/3 cup tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon parsley flakes
• 1/2 teaspoon dried oregano, crushed
• 1 bay leaf

Recipe

• 1 for the tomato sauce: saute the onion, celery, and garlic in oil in a saucepan until tender (about 3 minutes).
• 2 add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and the bay leaf.
• 3 simmer uncovered for about 15 minutes, or until it is as thick as you would like. take out the bay leaf, and set aside.
• 4 for the eggplant: combine flour and salt in a bowl.
• 5 dip the eggplant slices in egg, then in the flour mixture.
• 6 saute the slices in a skillet in the oil for 3 minutes on each side (or until brown), adding more oil if needed. drain the eggplant well on paper towels.
• 7 lay 1/2 of the eggplant in a single layer in a 10 x 6 x 2-inch baking dish, cutting the slices to fit if needed.
• 8 sprinkle with 1/2 of the parmesan cheese, 1/2 of the sauce, and also 1/2 of the mozzarella cheese.
• 9 cut the remaining mozzarella into triangles.
• 10 repeat layers.
• 11 bake at 400 degrees for 15 to 20 minutes or until hot, uncovered.