For a richer flavor, use homemade tomato sauce. Letting the eggplant sit overnight is important for removing excess moisture, resulting in a less soggy dish. Adjust seasoning to your preference.
Grandma's Italian Eggplant Parmigiana
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME9 hrs 35 mins
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SERVING12 People
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VIEWS22
An authentic Italian Eggplant Parmigiana, a cheesy and decadent casserole layered with fried eggplant, rich tomato sauce, and a blend of savory cheeses. It’s a comforting classic that’s sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol146 mg
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Fiber5 g
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Protein36 g
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Saturated Fat15 g
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Sodium2463 mg
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Sugar8 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepArrange eggplant slices on paper towels; sprinkle with salt to draw out moisture. Cover with paper towels. Let sit for 8 hours to overnight.
02
StepHeat 2 inches oil in a 10-inch cast-iron skillet over medium-high heat. Line baking sheets with paper towels.
03
StepMeanwhile, beat eggs and water together in a small bowl; season with salt and black pepper and set aside.
04
StepPlace flour in a 1-gallon resealable plastic bag; season with salt and black pepper. Shake the bag to mix. Add 6 eggplant slices to the bag; seal and shake until eggplant coated.
05
StepRemove eggplant from flour and shake off excess; dip into egg mixture, turning to ensure both sides are coated. Lift up so excess egg mixture drips back into the bowl.
06
StepLower eggplant carefully into the hot oil; fry 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. Cool slightly, about 5 minutes. Repeat breading and frying process with remaining eggplant slices.
07
StepMeanwhile, preheat the oven to 375 degrees F (190 degrees C).
08
StepPour a small amount of tomato sauce into a 9x13-inch baking dish to cover bottom.
09
StepPlace 1/3 eggplant slices over sauce, slightly overlapping. Sprinkle 1/3 each of remaining Pecorino-Romano cheese and Parmesan cheese evenly on top. Cover with a light layer of sauce; sprinkle 1/3 mozzarella cheese over sauce. Repeat layers twice more for a total of 3 layers.
10
StepBake in the preheated oven until bubbly, about 40 minutes. Cool for 10 minutes to set.
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Please Rate
Thad Rippin
Jun 29, 2025I recommend using high-quality olive oil as it does make a difference to the overall flavour.
Milo Rolfson
Jun 1, 2025The layering instructions were very clear, and the baking time was perfect. My family devoured it!
Marcel Feest
May 31, 2025I used a mandoline to get even eggplant slices, which helped with consistent cooking.
Birdie Blick
May 29, 2025This recipe is fantastic! The salting of the eggplant made a huge difference – no bitterness at all.
Timmothy Goyette
May 5, 2025Very delicious. But make sure to not over fry the eggplant
Haven Johnson
May 4, 2025Next time, I'll try adding a layer of ricotta cheese for extra creaminess.
Adan Prosacco
Apr 8, 2025I replaced the tomato sauce with a pesto and it still tasted great!
Anya Rosenbaum
Apr 6, 2025This is the best eggplant parm I've ever made. Thank you!