Grandma's Italian Eggplant Parmigiana

By Daddy's Kitchen

5.0 / 5

30min

50min

See on AllRecipes

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