Grandma's Italian Eggplant Parmigiana
Prep Time: 30 min
Cook Time: 50 min
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