Frank Sinatra
Eggplant Parmigiana
Yield: 6 servings
Ingredients
Eggplant
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 medium eggplant, peeled and cut crosswise in 12-inch slices
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1/2 cup (1 1/2 ounces) grated Parmesan cheese
- 6 ounces mozzarella cheese
Tomato Sauce
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1 small clove garlic, 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
Instructions
- Prepare Tomato Sauce and set aside.
- Combine flour and salt. Dip eggplant into egg, then into 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 400 degrees F for 15 to 20 minutes or until hot.