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Frank Sinatra's Eggplant Parmagiana




Source of Recipe


Internet


List of Ingredients




/4 C. all-purpose flour
1/2 tsp. salt
1 medium eggplant, peeled and cut
crosswise in 12-inch slices
1 egg, beaten
1/4 C. vegetable oil
1/2 C. (1 1/2 oz.) grated Parmesan cheese
6 oz. mozzarella cheese
Tomato Sauce (See recipe below. Prepare, then set aside for use in assembly.)

Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Saut� 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 a 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�F for 15 to 20 minutes or until hot. Serves 6.

Recipe