Eggplant Parmesan

Eggplant Parmesan

1/2 cup flour

1/2 teaspoon salt

1 medium eggplant, peeled, sliced 1/2"

2 eggs, beaten

3/4 cup oil

2/3 cup parmesan cheese, divided
8 ounces mozzarella cheese, grated
1/3 cup onion, chopped
1/4 cup celery, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
1 14.5 ounce can diced tomatoes
1 8 ounce can tomato sauce
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf

Tomato Sauce:
Saute' onion, celery, and garlic in 2 Tbsps. olive oil until tender. Add canned tomatoes, parsley, oregano, basil, tomato sauce, pepper and bay leaf. Simmer gently uncovered about 45-50 minutes.

Eggplant:
Combine the flour, 1/3 cup parmesan cheese and the salt. Dip eggplant slices into egg, then dredge in the flour mixture. Heat the oil in a large skillet and fry eggplant slices in batches...browning well...and drain on paper towels.

In a greased 8" square baking dish, layer 1/2 of the eggplant, 1/2 of the remaining parmesan cheese, 1/2 half of the tomato sauce and 1/2 of the mozzarella cheese. Repeat with another layer. Cover and bake at 375 degrees for 15-20 minutes; uncover and bake until bubbly and browned. about 10-15 more minutes.

Serves 4