If using fresh mozzarella, let the slices dry out, uncovered, in the refrigerator overnight to remove excess moisture.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Beat the eggs with 1 tablespoon of the Pecorino and the parsley in a large bowl or baking dish. Season with salt and pepper. Put the flour in another baking dish, and the bread crumbs in a third dish. Coat both sides of the eggplant slices with the flour, then the egg mixture, then the bread crumbs.
Step 3
Heat the vegetable and olive oils in 1 or 2 large straight-sided skillets over medium heat until the oil begins to shimmer. Fry the eggplant, in batches, until golden brown on both sides, about 3 minutes per side. Transfer the eggplant to a paper-towel-lined plate or a wire rack to drain.
Step 4
Spread a little of the marinara sauce in the bottom of a 10×15-inch baking dish. Add a layer of eggplant, one-third of the remaining sauce, one-third of the mozzarella, and one-third of the remaining Pecorino. Continue to layer until you have reached the top of the dish. Top off with sauce, mozzarella, and Pecorino—a little heavier than the preceding layers. Bake on a rimmed baking sheet until the top is lightly crisp, 25 to 30 minutes. Let rest for 10 minutes before serving.
