I had the absolute joy of discovering Frank Sinatra’s Eggplant Parmigiana recipe. It is as every bit as rich, yet as smooth as Sinatra’s voice! The layers of golden, tender eggplant with tangy tomato sauce AND melted cheese satisfy every “comfort food” craving one could have.
What makes this dish even more special to me is that it was a favorite of Frank’s. For all his cool swagger and iconic voice, he was also a man who loved his food….especially good, hearty Italian cooking, I mean, OBVIOUSLY. 🤪 In fact, Sinatra was known to be so proud of his heritage that he would often cook for family and friends. He was known to also cook things such as a good tomato sauce, pork chops, and even prepared his mother’s marinara sauce on the Dinah Shore show in 1970. His daughter Tina has shared details about his love for cooking, including making a good gravy. There’s something so lovely about knowing that a such a larger-than-life legend like him found comfort in the same kind of dishes many of us grew up with.
Frank Sinatra’s Eggplant Parmigiana
Eggplant
- 1 medium eggplant, peeled and cut crosswise in 12-inch slices
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 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
- 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
Egglant
- Combine flour and salt. Dip eggplant in egg, then in seasoned flour.
- Sauté 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 10x6x2-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:
- Prepare tomato sauce and set aside.
- Combine flour and salt. Dip eggplant in egg, then in seasoned flour.
- Sauté 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 10x6x2-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.
A Little Bit About Frank Sinatra
Frank Sinatra (1915–1998) wasn’t just a singer, he was ultimately the voice of the 20th century. His smooth phrasing, incredible stage presence, and ability to pour pure emotion into a song made him a legend whose music still feels alive today. Frank had that rare magic of making every listener feel like he was singing just to them. *swoons*
But beyond the music, I love knowing he was also a man of simple pleasures—family, friends, and good food. He was immensely proud of his Italian roots, and food was one of the ways he stayed connected to them. To me, there’s something poetic about the fact that the same man who could command a stage at the Sands or croon “Fly Me to the Moon” also loved rolling up his sleeves and layering eggplant, sauce, and cheese into a bubbling dish of parmigiana.
Frank was cool, no doubt—but he also had warmth. And that combination? It’s exactly why he’ll always be one of my all-time favorites.