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Grandma's Italian Eggplant Parmigiana
Grandma's Italian Eggplant Parmigiana
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
575 minutes
Italian Eggplant Parmesan - a cheesy, saucy, multi-layered crowd-pleaser!
Ingredients:
  • 2 medium Italian eggplants, peeled and cut into 1/4-inch slices
  • 2 cups all-purpose flour, sifted
  • 3 tablespoons sea salt, or to taste
  • 1 tablespoon ground black pepper, or to taste
  • 5 eggs, room temperature
  • 3 tablespoons water, room temperature
  • 0.5 cup extra-virgin olive oil, or as needed
  • 2 cups freshly grated Pecorino-Romano cheese, divided
  • 40 ounces Italian-style tomato sauce
  • 2 cups freshly grated Parmesan cheese
  • 30 ounces freshly grated mozzarella cheese
Instructions:
  • Place eggplant slices on paper towels, sprinkle with sea salt to draw out moisture, and cover with more paper towels. Allow to rest for 8 hours or overnight.
  • In a 1-gallon resealable plastic bag, combine flour, salt, and pepper. Add 6 eggplant slices, seal the bag, and shake to coat evenly.
  • In a small bowl, whisk together the eggs and water until smooth using a fork. Season with salt and pepper to taste.
  • In a 10-inch cast iron skillet, heat 2 inches of oil over medium-high heat. Prepare baking sheets lined with paper towels to drain the fried eggplants.
  • Shake off extra flour from eggplant slices, then dip them in the egg mixture, making sure both sides are well coated. Let any extra egg mixture drip off.
  • Fry the eggplant slices in hot oil until golden, around 2-3 minutes per side. Place them on paper towel-lined baking sheets and sprinkle each slice with 1 tablespoon of Pecorino Romano cheese. Repeat the process for all slices. Allow them to cool for about 5 minutes before serving.
  • Preheat the oven to 375°F (190°C).
  • Cover the bottom of a 9x13-inch baking pan with a light layer of tomato sauce.
  • Layer 1/3 of the eggplant slices over the sauce, slightly overlapping them. Sprinkle 1/3 of the Pecorino-Romano and Parmesan cheese evenly on top. Add a light layer of sauce and sprinkle 1/3 of the mozzarella cheese over it. Repeat the layering process two more times to create a total of 3 layers.
  • Bake in the preheated oven for 40 minutes until bubbly. Allow it to cool for 10 minutes to set before serving.

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