Frank Sinatra’s Eggplant Parmigiana Recipe

INGREDIENTS:

FOR THE EGGPLANT

• ¹⁄₄cup  all-purpose flour OR grounded mustard can be substitude for Phase One of the SP diatery plan
• ¹⁄₂teaspoon  salt
• 1 medium  eggplant, peeled and cut crosswise in 1/2-inch thick slices 
• 1   egg, beaten 
• ¹⁄₄cup vegetable oil
• ¹⁄₂cup grated parmesan cheese
•   tomato sauce (recipe below)

TOMATO SAUSE

¹⁄₂cup chopped onion

¹⁄₄cup chopped celery

1 small  garlic clove, minced 

2 tablespoons vegetable oil

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

¹⁄₃cup  tomato paste

¹⁄₂teaspoon  salt

¹⁄₄teaspoon  black pepper

1 teaspoon  parsley flakes

¹⁄₂teaspoon  dried oregano, crushed 

1   bay leaf

DIRECTIONS

• For the Tomato Sauce: Saute the onion, celery, and garlic in oil in a saucepan until tender (about 3 minutes). 
• Add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and the bay leaf. 
• Simmer uncovered for about 15 minutes, or until it is as thick as you would like. Take out the bay leaf, and set aside.
• For the Eggplant: Combine flour or grounded dry mustard and salt in a bowl. 
• Dip the eggplant slices in egg, then in the flour mixture. 
• 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. 
• 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. 
• Sprinkle with 1/2 of the Parmesan cheese, 1/2 of the sauce
• Repeat layers. 
• Bake at 400 degrees for 15 to 20 minutes or until hot, uncovered.