Frank Sinatra's Eggplant Parmigiana

Ingredients

Eggplant

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 medium eggplant, peeled and cut crosswise in 12-inch slices
• 1 egg, beaten
• 1/4 cup vegetable oil
• 1/2 cup (1 1/2 ounces) grated Parmesan cheese
• 6 ounces mozzarella cheese

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