My grandfather was originally from Salerno, and he liked eggplant parmigiana old-style Campania. Sliced eggplant is dredged in flour, dipped in an egg wash, and then flour before frying it in hot olive oil. It’s baked in tomato sauce (most of the time I use leftover Sunday sauce) with very little cheese. I like it best the next day, cold, and between two slices of bread.
Eggplant Parmigiana Recipe
- 3 pounds medium-sized eggplant
- 4 tablespoons kosher salt
- 4 eggs
- 3 tablespoons water
- ½ teaspoon salt
- 6-8 cups tomato sauce
- 1 cup extra virgin olive oil
- 1 cup grated Parmigiano-Reggiano
Wash and dry the eggplant, and peel if desired. Slice eggplant in ½ slices. Sprinkle kosher salt over eggplant, and place in colander, then place bowl or pan under colander. Let the eggplant rest for about an hour, then rinse and pat dry.
In a bowl large enough to dip several eggplant slices, add eggs, water, and salt. Beat slightly with a fork until blended.
Dredge each eggplant slice in flour, then dip in egg wash, and then flour. Heat olive oil in skillet and add eggplant slices, a few at a time, cooking until golden brown. Drain on paper towels.
In a 13x9-inch baking dish, add a cup of sauce, and a layer of eggplant. Sprinkle with 2 or 3 tablespoons of grated cheese, then cover layer with a cup of sauce (more if needed). Repeat step for the next two layers.
Bake at 350°F for about 30 minutes, or until the sauce is bubbly.