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Grandma's Eggplant Parmesan

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
575 min
SERVINGS
12 servings
Dinner Italian
Grandma's Eggplant Parmesan
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
  • 1/2 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
1
Prepare eggplant slices by placing them on top of paper towels and sprinkling with sea salt to remove excess moisture. Cover the slices with additional paper towels and let them sit for 8 hours or overnight to allow moisture to be drawn out.
2
Next, create a coating mixture by placing flour into a 1-gallon resealable plastic bag. Add salt and pepper to the bag, then shake it vigorously to mix the ingredients together. Place 6 eggplant slices into the bag and seal, shaking again to coat the slices evenly.
3
In a separate bowl, combine eggs and water using a fork. Add salt and pepper to the mixture for extra flavor.
4
Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to make it easier to drain eggplants after frying.
5
Remove excess flour from the eggplant slices and dip them into the egg mixture, ensuring both sides are coated. Allow any excess egg mixture to drip off before proceeding.
6
Fry the eggplant slices in hot oil until they're slightly golden, taking about 2 to 3 minutes per side. Transfer the slices to paper towel-lined baking sheets and sprinkle each one with 1 tablespoon of Pecorino Romano cheese. Repeat the process until all eggplant slices are fried and coated with cheese.
7
Let the eggplant slices cool slightly, about 5 minutes, before moving on to the next step.
8
Preheat your oven to 375 degrees F (190 degrees C).
9
Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover the surface.
10
Place 1/3 of the fried eggplant slices over the sauce, slightly overlapping them to create a layered effect. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly on top. Cover with a light layer of sauce, then sprinkle 1/3 of the mozzarella cheese over the surface. Repeat this process for a total of 3 layers.
11
Bake the eggplant slices in the preheated oven until they're bubbly and hot, taking about 40 minutes. Remove the slices from the oven and let them cool for 10 minutes to set before serving.