Grandma's Italian Eggplant Parmigiana

Ingredients (11)

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