This multi-generational Italian eggplant parmesan recipe combines three kinds of cheese and tomato sauce in a layered dish perfect for serving a crowd.
Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
569 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
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.
Step 4
Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover.
Step 9
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.
Step 10
Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.
Ingredients
5 eggs, room temperature
2 cups all-purpose flour, sifted
1 tablespoon ground black pepper, or to taste
2 cups freshly grated Parmesan cheese
2 medium Italian eggplants, peeled and cut into 1/4-inch slices
