Frank Sinatras Eggplant Parmigiana Recipes

FRANK SINATRA'S EGGPLANT PARMIGIANA

Steps:

• For the Tomato Sauce: Saute the onion, celery, and garlic in oil in a saucepan until tender (about 3 minutes).
• Add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and the bay leaf.
• Simmer uncovered for about 15 minutes, or until it is as thick as you would like. Take out the bay leaf, and set aside.
• For the Eggplant: Combine flour and salt in a bowl.
• Dip the eggplant slices in egg, then in the flour mixture.
• 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.
• 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.
• Sprinkle with 1/2 of the Parmesan cheese, 1/2 of the sauce, and also 1/2 of the mozzarella cheese.
• Cut the remaining mozzarella into triangles.
• Repeat layers.
• Bake at 400 degrees for 15 to 20 minutes or until hot, uncovered.