| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
sm |
Onion; chopped |
| 2 |
|
Ribs celery; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
cn |
(14 1/2 ounces) tomatoes; cut up |
| 1/3 |
c |
Tomato paste |
| 1 |
ts |
Dried parsley |
| 1/2 |
ts |
Each: salt; dried oregano, crushed |
| 1/4 |
ts |
Black pepper |
| 1 |
|
Bay leaf |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
md |
Eggplant; peeled, cut crosswise in 1/2-inch slices |
| 1 |
|
Egg; beaten |
| 1/4 |
c |
Vegetable oil |
| 1/3 |
c |
(1 1/2 ounces) grated Parmesan cheese |
| 1 |
pk |
(6 ounces) mozzarella cheese |
INSTRUCTIONS
TOMATO SAUCE
EGGPLANT
Preparation time: 30 minutes Cooking time: 35 minutes
Adapted from "The Sinatra Celebrity Cookbook."
1. For the sauce, heat oil in large skillet over medium heat. Add onion,
celery and garlic; cook until tender. Add tomatoes, tomato paste, parsley,
salt, black pepper, oregano and bay leaf.
2. Simmer, uncovered, until thickened, about 15 minutes. Remove bay leaf
and set tomato sauce aside.
4. For eggplant, mix flour and salt. Dip eggplant slices in egg, then in
seasoned flour. Shake off extra flour.
5. Heat 2 tablespoons of the oil in large skillet over medium-high heat.
Cook eggplant slices 3 minutes on each side, adding more oil if necessary.
Drain slices well on paper towel.
6. Heat oven to 400 degrees. Place half of the eggplant slices in single
layer in 10- by 6- by 2-inch baking dish or 9- by 9-inch pan, cutting
slices to fit. Sprinkle with half of the Parmesan cheese. Shred half of the
mozzarella cheese; sprinkle over eggplant. Repeat layering with remaining
eggplant and Parmesan. Cut remaining mozzarella into triangles; place on
top of eggplant. Bake, uncovered, 15 to 20 minutes or until hot.
Nutrition information per serving: Calories ....... 320 Fat ............ 22
g Cholesterol .. 50 mg Sodium ...... 900 mg Carbohydrates .. 19 g Protein
....... 14 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Rrairie@aol.com on Aug 1, 1997
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