Frank Sinatra'S Eggplant Parmigiana

1. 1

   For the Tomato Sauce: Saute the onion, celery, and garlic in oil in a saucepan until tender (about 3 minutes).

2. 2

   Add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and the bay leaf.

3. 3

   Simmer uncovered for about 15 minutes, or until it is as thick as you would like. Take out the bay leaf, and set aside.

4. 4

   For the Eggplant: Combine flour and salt in a bowl.

5. 5

   Dip the eggplant slices in egg, then in the flour mixture.

6. 6

   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.

7. 7

   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.

8. 8

   Sprinkle with 1/2 of the Parmesan cheese, 1/2 of the sauce, and also 1/2 of the mozzarella cheese.

9. 9

   Cut the remaining mozzarella into triangles.

10. 10

    Repeat layers.

11. 11

    Bake at 400 degrees for 15 to 20 minutes or until hot, uncovered.

* Per serving · 4 servings · Values may vary.