Eggplant Parmigiana

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.

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Eggplant Parmigiana

Prep Time: 25 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 40 minutes

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake, uncovered, at 400 degrees for 15 to 20 minutes or until hot.
Last Updated Wednesday, August 16, 2017 - 01:00 PM.