Eggplant Parmigiana
| Yield: | 6 Servings |
| Categories: |
| TOMATO SAUCE | ||
| 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 | |
| EGGPLANT | ||
| 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 |
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