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.
-
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.
-
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.
-
10
Bake in the preheated oven until bubbly, about 40 minutes. Cool for 10 minutes to set.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Simply The Best Chicken Waldorf Salad
This is an easy and delicious recipe, sure to be a favorite for any occasion. The recipe is for 3 to 4 servings (double the ingredients if you want to serve more people). Enjoy.
My Chicken Parmesan
My Italian husband says this chicken Parmesan recipe is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese.
Air-Fried Brussels Sprouts With Balsamic-Honey Glaze and Feta
These air fryer Brussels sprouts with balsamic have a tender bite and crispy exterior, for the perfect combo of sweet, salty, and spicy. Great with chicken and rice or roasted turkey, ham, or pork.