Grandma's Italian Eggplant Parmigiana

Name: Grandma's Italian Eggplant Parmigiana
Total time: 480 min
Yield: 12 Servings
Ingredients: 2 medium Italian eggplants, peeled and cut into 1/4-inch slices; 🧂 3 tablespoons sea salt, plus more to taste; ½ cup 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

Cost $30, save $20

Source: Recommended by CookPal

480 Min
12 Servings
$30

Grandma's Italian Eggplant Parmigiana

Cost $30, save $20

Source: Recommended by CookPal

480 Min
12 Servings
$30

INGREDIENTS

Vegetables
- 2 medium Italian eggplants, peeled and cut into 1/4-inch slices
Seasonings and Oils
- 🧂 3 tablespoons sea salt, plus more to taste
- ½ cup extra-virgin olive oil, or as needed
Other
- 🥚 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

STEPS

Arrange eggplant slices on paper towels; sprinkle with salt to draw out moisture. Cover with paper towels. Let sit for 8 hours to overnight.

Heat 2 inches oil in a 10-inch cast-iron skillet over medium-high heat. Line baking sheets with paper towels.

Meanwhile, beat eggs and water together in a small bowl; season with salt and black pepper and set aside.

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.

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.

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.

Meanwhile, preheat the oven to 375°F (190°C).

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

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.

Bake in the preheated oven until bubbly, about 40 minutes. Cool for 10 minutes to set.

NUTRIENTS

Per 1 serving

🔥

569

Calories

36
Protein
33
Carbs
33
Fats

💡 Salting the eggplant overnight improves its texture and reduces bitterness.Use freshly grated cheeses for the best flavor and melting quality.Layer the eggplant slices tightly to ensure even cooking.Cool for 10 minutes post baking to allow cheese and flavors to meld.