Name: Grandma's Italian Eggplant Parmigiana
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Italian eggplants, peeled and cut into 1/4-inch slices - 2 medium; All-purpose flour, sifted - 2 cups; Sea salt, or to taste - 3 tablespoons; Ground black pepper, or to taste - 1 tablespoon; Eggs, room temperature - 5; Water, room temperature - 3 tablespoons; Extra-virgin olive oil, or as needed - ½ cup; Freshly grated Pecorino-Romano cheese, divided - 2 cups; Italian-style tomato sauce - 40 ounces; Freshly grated Parmesan cheese - 2 cups; Freshly grated mozzarella cheese - 30 ounces

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Grandma's Italian Eggplant Parmigiana

1. Italian eggplants, peeled and cut into 1/4-inch slices - 2 medium

2. All-purpose flour, sifted - 2 cups

3. Sea salt, or to taste - 3 tablespoons

4. Ground black pepper, or to taste - 1 tablespoon

5. Eggs, room temperature - 5

6. Water, room temperature - 3 tablespoons

7. Extra-virgin olive oil, or as needed - ½ cup

8. Freshly grated Pecorino-Romano cheese, divided - 2 cups

9. Italian-style tomato sauce - 40 ounces

10. Freshly grated Parmesan cheese - 2 cups

11. Freshly grated mozzarella cheese - 30 ounces

How to cook deliciously - Grandma's Italian Eggplant Parmigiana

1. Stage

Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.

2. Stage

Place flour into a 1-gallon resealable plastic bag. Add salt and pepper; shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.

3. Stage

Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.

4. Stage

Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.

5. Stage

Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off.

6. Stage

Fry in hot oil until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle each slice with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.

7. Stage

Preheat the oven to 375 degrees F (190 degrees C).

8. Stage

Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover.

9. Stage

Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly on top. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.

10. Stage

Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.