Nonna’s Eggplant Parmigiana
4 Small Eggplants – Sliced thinly about ⅛ inch – Skin on
Oil for Frying – I use vegetable oil
4 oz. of Mozzarella – Cut into tiny cubes
3 Cups of Tomato Sauce – See our recipe on the website
⅔ Cup of Grated Pecorino Romano Cheese
4 Hard Boiled Eggs- Diced into very tiny pieces
Preheat your oven to 375 degrees. Heat the vegetable oil in a frying pan and begin to fry the eggplant slices. Cook for about 2 minutes on each side until they begin to brown and are cooked through. Take the eggplant out of the oil and put on pieces of paper towel to drain out any excess oil. Continue to fry until all the eggplant is cooked.
In an oven safe pan (I use a 7 x 11 Pyrex) begin to layer the eggplant. First, coat the bottom with sauce. Then lay the eggplant in a single layer on top of the sauce. Put more sauce on top of the eggplant layer, sprinkle with grated Pecorino, black pepper, and the hard boiled egg. Repeat the process until you use up all the eggplant. Top with some more sauce, Pecorino and black pepper. Evenly spread the cubes of mozzarella all over the top of the parmigiana. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the mozzarella is golden brown.