Frank Sinatra's Eggplant Parmigiana

Eggplant Ingredients:

1/4 cup all-purpose flour or dry mustard spice (to substitute flour)
1/2 tsp. salt
1 medium peeled and cut crosswise eggplant
1 beaten egg
1/4 cup vegetable oil
1/2 cup (or 1 1/2 oz.) grated Parmesan cheese
6 oz. mozzarella cheese fat free

Tomato Sauce Ingredients:
1/2 cup chopped onion
1/4 cup chopped celery
1 clove minced garlic
2 Tbsps. vegetable oil
1 can chopped tomatoes
1/3 cup tomato paste
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. parsley flakes
1/2 tsp. dried oregano
1 bay leaf


Simply combine all of the sause ingredients in a large pot over heat and allow to simmer over low heat.

While that’s cooking, combine the flour or dry musturd and salt in a bowl and dip your egg-washed eggplants to coat with the mix. Place in a skillet and sauté each side in hot oil or oil spay until brown. Drain the excess oil with paper towels and line the bottom of a baking dish with the veggies.

Sprinkle the cheeses on top, saving some of the mozzarella for later, and cover with half of your sauce. Place triangle chunks of the remaining mozzarella on top and repeat the layers with the rest of your eggplant. Bake at 400 °F for 15-20 minutes.

Nataliya P Serotonin-Plus Counselor

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