FRANK SINATRA’S EGGPLANT PARMIGIANA
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
Tomato Sauce (recipe follows)
Prepare Tomato Sauce and set aside.
Combine flour and salt. Dip eggplant in egg, then in seasoned flour.
Saute 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 400F for 15 to 20
minutes or until hot. Serves 6.
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 (optional)
Mix all ingredients thoroughly. A food processor or electric mixure work well to combine ingredients thouroughly.
B-man 