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Eggplant Parmigiana with Margherita® Pepperoni
Eggplant Parmigiana with Margherita® Pepperoni
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious Eggplant Parmesan: Crispy breaded eggplant, zesty pepperoni, rich tomato sauce, and gooey mozzarella layers.
Ingredients:
  • 2 (16 ounce) eggplants
  • 0.25 cup Olive oil as needed
  • 4 eggs
  • 4 tablespoons water
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 4.5 cups seasoned bread crumbs, divided
  • 2 cups marinara sauce
  • 1 bunch fresh basil leaves, chiffonade
  • 1 pound fresh mozzarella, sliced 1/8-inch thick
  • 8 ounces deli-sliced Margherita® pepperoni, sliced thin
Instructions:
  • Cut the eggplant into long slices that are 1/4 to 1/2 inch thick.
  • Pour enough olive oil to reach a depth of 1/4 inch in a large skillet and heat for frying.
  • Combine eggs and water in a bowl. In a large plate, blend grated Parmigiano-Reggiano cheese with 4 cups of seasoned breadcrumbs. Dip eggplant slices first in the egg mixture, then coat with the breadcrumb mixture. Fry the breaded eggplant slices in a skillet until golden brown, flipping once if needed. Transfer the eggplant slices from the skillet once done.
  • Preheat your oven to 350°F.
  • Layer the 8 by 12-inch baking dish with the largest eggplant slices spaced evenly apart. Spread each slice with 1/4 cup of tomato sauce and sprinkle with 1 teaspoon of basil. Top each with a slice of mozzarella, 3 slices of pepperoni, and 1 teaspoon grated Parmigiano. Add smaller eggplant slices, then repeat the layering process until all ingredients are used.
  • Sprinkle the remaining 1/2 cup of seasoned bread crumbs over the eggplant dish and bake uncovered for about 20 minutes until the cheese is melted and the tops turn light brown.

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