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

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.