Eggplant Parmigiana With Margherita® Pepperoni

Name: Eggplant Parmigiana With Margherita® Pepperoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (16 ounce) eggplants; Olive oil as needed; 4 eggs; 4 tablespoons water; 1/2 cup freshly grated Parmigiano-Reggiano; 4 1/2 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(R) pepperoni, sliced thin

Servings: persons

1
Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
2
In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
3
In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
4
Preheat the oven to 350 degrees F.
5
In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
6
Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (16 ounce) eggplants, Olive oil as needed, 4 eggs, 4 tablespoons water, and more.

Yes, Eggplant Parmigiana With Margherita® Pepperoni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!