How to Make Grandma's Italian Eggplant Parmigiana - A Step-by-Step Guide

Nothing says comfort food quite like Grandma's Italian Eggplant Parmigiana. This classic dish is a beloved favorite in many Italian households, and for good reason. Layers of tender, breaded eggplant, rich marinara sauce, and gooey melted cheese come together to create a dish that is both hearty and satisfying.

While there are countless variations of Eggplant Parmigiana, this recipe is a treasured family tradition that has been passed down for generations. It's the kind of dish that j...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Additional Time: 8 hrs 15 mins
  • Total Time: 9 hrs 35 mins
  • Servings: 12
  • Yield: 1 9x13-inch dish

  • 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.
  • 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.
  • Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover.
  • 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.
  • Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.
  • Nutrition

    569 cal.

    • Total Fat: 33g
    • Saturated Fat: 15g
    • Cholesterol: 146mg
    • Sodium: 2463mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 36g
    • Vitamin C: 2mg
    • Calcium: 937mg
    • Iron: 18mg
    • Potassium: 368mg