Sample Recipe...
Frank Sinatra's
Eggplant Parmigiana
Serves 6
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
1 (6 ounce) package Mozzarella cheese
Tomato sauce (recipe follows)
- Prepare tomato sauce and set aside.
- 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 10x6x2-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 for 15 to 20 minutes or until hot.
Serves 6.
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
- Prepare tomato sauce and set aside.
- 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 10x6x2-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 for 15 to 20 minutes or until hot.
Serves 6.
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