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Frank Sinatra's Eggplant Parmagiana




Source of Recipe


Internet


List of Ingredients




1/4 C. all-purpose flour
1/2 tsp. salt
1 medium eggplant, peeled and cut
crosswise in 12-inch slices
1 egg, beaten
1/4 C. vegetable oil
1/2 C. (1 1/2 oz.) grated Parmesan cheese
6 oz. mozzarella cheese
Frank's Tomato Sauce (see recipe below)

Frank's Tomato Sauce:

1/2 C. chopped onion
1/4 C. chopped celery
1 small clove garlic, minced
2 T. vegetable oil
1 (14 1/2 oz.) can tomatoes, cut up
1/3 C. tomato paste
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. parsley flakes
1/2 tsp. dried oregano, crushed
1 bay leaf


Recipe



Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Sauté eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towel. Place 1/2 of eggplant in single layer in a 10 x 6 x 2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 mozzarella cheese. Cut remaining mozzarella into triangles. Repeat layers. Bake, uncovered, at 400ºF for 15 to 20 minutes or until hot.
YIELD: Serves 6