Recipe: Frank Sinatra's Eggplant Parmigiana with Tomato Sauce

FRANK SINATRA'S EGGPLANT PARMIGIANA
Source: The Sinatra Celebrity Cookbook

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. Saut 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 F 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

Prepare tomato sauce and set aside.