today is ol' blue eyes 92nd birthday. and in honor of him. i have found a recipe for eggplant parmesan written by frank himself. i was going to post a different recipe, mama-mia farrows' pot brownies. but lets keep this wholesome. right?
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
Tomato sauce (recipe below)
Instructions
Prepare tomato sauce (recipe below) and set aside. 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.
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.
Bake, uncovered, at 400 degrees for 15 to 20 minutes or until hot.
Tomato Sauce:
Ingredients
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
Instructions
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 as above.
this should be paired with a full bottle of gin, a splash of soda, some ice, and a nice fedora.
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