This heirloom recipe for Grandma's Italian eggplant Parmigiana is a labor of love passed down through generations. Preparing it takes time, but the reward is a rich, cheesy masterpiece worth every minute.
Ingredients
- 2 medium Italian eggplants , peeled and cut into 1/4-inch slices
- 3 tablespoons sea salt , plus more to taste
- 0.5 cups extra-virgin olive oil , or as needed
- 5 large eggs , room temperature
- 3 tablespoons water , room temperature
- 2 cups all-purpose flour , sifted
- 1 tablespoon ground black pepper , or to taste
- 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
Arrange eggplant slices on paper towels; sprinkle with salt to draw out moisture. Cover with paper towels. Let sit for 8 hours to overnight.
-
2
Heat 2 inches oil in a 10-inch cast-iron skillet over medium-high heat. Line baking sheets with paper towels.
-
3
Meanwhile, beat eggs and water together in a small bowl; season with salt and black pepper and set aside.
-
4
Place flour in a 1-gallon resealable plastic bag; season with salt and black pepper. Shake the bag to mix. Add 6 eggplant slices to the bag; seal and shake until eggplant coated.
-
5
Remove eggplant from flour and shake off excess; dip into egg mixture, turning to ensure both sides are coated. Lift up so excess egg mixture drips back into the bowl.
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6
Lower eggplant carefully into the hot oil; fry 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. Cool slightly, about 5 minutes. Repeat breading and frying process with remaining eggplant slices.
-
7
Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
-
8
Pour a small amount of tomato sauce into a 9x13-inch baking dish to cover bottom.
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9
Place 1/3 eggplant slices over sauce, slightly overlapping. Sprinkle 1/3 each of remaining Pecorino-Romano cheese and Parmesan cheese evenly on top. Cover with a light layer of sauce; sprinkle 1/3 mozzarella cheese over sauce. Repeat layers twice more for a total of 3 layers.
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10
Bake in the preheated oven until bubbly, about 40 minutes. Cool for 10 minutes to set.
Nutrition Facts
Per serving
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