Grandma's Italian Eggplant Parmigiana

Details

Ingredients

• 2 medium Italian eggplants, peeled and cut into 1/4-inch slices
• 2 cups all-purpose flour, sifted
• 3 tablespoons sea salt, or to taste
• 1 tablespoon ground black pepper, or to taste
• 5 eggs, room temperature
• 3 tablespoons water, room temperature
• ½ cup extra-virgin olive oil, or as needed
• 2 cups freshly grated Pecorino-Romano cheese, divided
• 40 ounces Italian-style tomato sauce
• 2 cups freshly grated Parmesan cheese
• 30 ounces freshly grated mozzarella cheese