Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 1/4 cup chopped celery

  3. 1 small clove garlic, minced

  4. 2 Tablespoons vegetable oil

  5. 1 (14-1/2 ounce) can tomatoes, cut up

  6. 1/3 cup tomato paste

  7. 1/4 teaspoon black pepper

  8. 1 teaspoon parsley flakes

  9. 1/2 teaspoon dried oregano, crushed

  10. 1 bay leaf For the Eggplant:

  11. 1/4 cup all-purpose flour

  12. 1/2 teaspoon salt

  13. 1 medium eggplant, peeled and cut crosswise in 1/2-inch thick slices

  14. 1 egg, beaten

  15. 1/4 cup vegetable oil

  16. 1/2 cup (1-1/2 ounces) grated Parmesan cheese

  17. 1 (6 ounce) package mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Preparation: Tomato Sauce: Saute the onion, celery, and garlic in oil in a large skillet until tender. Add the tomatoes , tomato paste, salt, pepper, parsley, oregano , and bay leaf. Simmer uncovered for about 15 minutes or until desired consistency. Remove bay leaf and set aside. Proceed with eggplant. Eggplant: 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 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 degrees for 15 to 20 minutes or until hot. Yield: 6 servings Recipe Source: The Sinatra Celebrity Cookbook edited by Barbara & Frank Sinatra (Scientific American), benefits go to the Barbara Sinatra Children's Center at Eisenhower Medical Center, Rancho Mirage, California Reprinted with permission.


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