Frank Sinatra'S Eggplant Parmigiana - cooking recipe

Ingredients

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 grated parmesan cheese
1 (6 ounce) package mozzarella cheese
tomato sauce (recipe below)
Tomato Sauce
1/2 cup chopped onion
1/4 cup chopped celery
1 small garlic clove, 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

Preparation

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 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, and also 1/2 of the mozzarella cheese.
Cut the remaining mozzarella into triangles.
Repeat layers.
Bake at 400 degrees for 15 to 20 minutes or until hot, uncovered.