Be the first to The crooner's own eggplant Parmesan recipe comes from his book which benefits a children's hospital in California. An easy homemade tomato sauce recipe is also included.
Prep Time: 25 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- Tomato Sauce:
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1 small clove garlic, minced
- 2 Tablespoons vegetable oil
- 1 (14-1/2 ounce) can tomatoes, cut up
- 1/3 cup tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon parsley flakes
- 1/2 teaspoon dried oregano, crushed
- 1 bay leaf
- .
- For the Eggplant:
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 medium eggplant, peeled and cut crosswise in 1/2-inch thick slices
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1/2 cup (1-1/2 ounces) grated Parmesan cheese
- 1 (6 ounce) package mozzarella cheese
Preparation:
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.
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.
