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Where is the hot selection? You really should have a hot dish.

You really should include chili or chicken.. or something special that is easy to make. What about Frank Sinatra's Eggplant Parmigiana? It's really delish!

Ingredients

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

For the Tomato Sauce:
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

Make the sauce first.
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.
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon parsley flakes
1/2 teaspoon dried oregano, crushed
1 bay leaf

Then:
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.

Yum!