Grandma's Italian Eggplant Parmigiana
Cook time:
about 1 hour
Prep time:
30 minutes
Cuisine:
Unknown
Author:
Daddy's Kitchen
Rating:
5.0 / 5.0
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
- ½ 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