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Ingredients
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2 medium Italian eggplants, peeled and cut into 1/4-inch slices
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2 cups all-purpose flour, sifted
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3 tablespoons sea salt, or to taste
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1 tablespoon ground black pepper, or to taste
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5 eggs, room temperature
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3 tablespoons water, room temperature
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½ cup extra-virgin olive oil, or as needed
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2 cups freshly grated Pecorino-Romano cheese, divided
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40 ounces Italian-style tomato sauce
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2 cups freshly grated Parmesan cheese
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30 ounces freshly grated mozzarella cheese
Directions
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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.
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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.
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Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
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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.
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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.
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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.
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Preheat the oven to 375 degrees F (190 degrees C).
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Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover.
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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.
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Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.
Tips
Cook's Notes:
Make sure your eggplants aren't too big, or you risk seeds and possibly bitterness.
Refrigerate leftovers. I sometimes like cold eggplant the next day, even better than fresh out of the oven!
Nutrition Facts (per serving)
569 | Calories |
33g | Fat |
33g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 569 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 15g | 74% |
Cholesterol 146mg | 49% |
Sodium 2463mg | 107% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 5g | 19% |
Total Sugars 8g | |
Protein 36g | 71% |
Vitamin C 2mg | 2% |
Calcium 937mg | 72% |
Iron 18mg | 99% |
Potassium 368mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.