Frank Sinatra's Eggplant Parmigiana

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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