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Frank Sinatra's Eggplant Parmagiana




Source of Recipe


Internet


List of Ingredients




/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
Tomato Sauce (See recipe below. Prepare, then set aside for use in assembly.)

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. Serves 6.

Recipe