Frank Sinatra's Eggplant Parmigiana Recipe

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.