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Frank Sinatra's Eggplant Parmigiana




Tomato Sauce


  1. Prepare Tomato Sauce and set aside.
  2. Combine flour and salt. Dip eggplant into egg, then into seasoned flour.
  3. Sauté eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary.
  4. Drain slices well on paper towel.
  5. 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.
  6. Cut remaining mozzarella into triangles.
  7. Repeat layers.
  8. Bake, uncovered, at 400 degrees F for 15 to 20 minutes or until hot.

Serves 6.


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