Slice the eggplant crosswise. Sprinkle with salt and stand upright for 30-60 minutes. Rinse and pat dry. This makes the eggplant tender and less bitter, and it will absorb less oil.

For tomato sauce: 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. Proceed with eggplant.

Eggplant: Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Sauted eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessasry. 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.

Adapted from The Sinatra Celebrity Cookbook, edited by Barbara and Frank Sinatra.