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Frank Sinatra’s Eggplant Parmigiana Recipe



  • 14cup  all-purpose flour OR grounded mustard can be substitude for Phase One of the SP diatery plan
  • 12teaspoon  salt
  • 1 medium  eggplant, peeled and cut crosswise in 1/2-inch thick slices 
  • 1   egg, beaten 
  • 14cup vegetable oil
  • 12cup grated parmesan cheese
  •   tomato sauce (recipe below)


12cup chopped onion

14cup chopped celery

1 small  garlic clove, minced 

2 tablespoons vegetable oil

1(14 1/2 ounce) can  tomatoes, cut up 

13cup  tomato paste

12teaspoon  salt

14teaspoon  black pepper

1 teaspoon  parsley flakes

12teaspoon  dried oregano, crushed 

1   bay leaf


  • For the Tomato Sauce: Saute the onion, celery, and garlic in oil in a saucepan until tender (about 3 minutes). 
  • Add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and the bay leaf. 
  • Simmer uncovered for about 15 minutes, or until it is as thick as you would like. Take out the bay leaf, and set aside.
  • For the Eggplant: Combine flour or grounded dry mustard and salt in a bowl. 
  • Dip the eggplant slices in egg, then in the flour mixture. 
  • Saute the slices in a skillet in the oil for 3 minutes on each side (or until brown), adding more oil if needed. Drain the eggplant well on paper towels. 
  • Lay 1/2 of the eggplant in a single layer in a 10 x 6 x 2-inch baking dish, cutting the slices to fit if needed. 
  • Sprinkle with 1/2 of the Parmesan cheese, 1/2 of the sauce
  • Repeat layers. 
  • Bake at 400 degrees for 15 to 20 minutes or until hot, uncovered.

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