For best results, use high-quality marinara sauce. The flavor will really shine through. Don't overcrowd the pan when frying the eggplant. This will lower the oil temperature and result in soggy eggplant. Salting the eggplant before breading helps to draw out excess moisture and prevents the eggplant from becoming soggy. Freshly grated Parmigiano-Reggiano is highly recommended for its superior flavor. For a vegetarian option, simply omit the pepperoni.
Eggplant Parmigiana with Margherita® Pepperoni
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS43
An Italian-American classic elevated with the zesty kick of pepperoni. Layers of crispy, golden-brown eggplant, rich tomato sauce, fragrant basil, and creamy mozzarella are interspersed with savory pepperoni slices for a symphony of flavors and textures.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate128 g
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Cholesterol337 mg
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Fiber18 g
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Protein67 g
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Saturated Fat33 g
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Sodium4267 mg
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Sugar27 g
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Fat79 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
02 Step
Recipe View 0 mins In a large skillet, add olive oil (approximately 1/4 inch deep) and heat over medium heat for frying.
03 Step
Recipe View 5 mins In a bowl, whisk together eggs and water. On a large plate, mix grated Parmigiano-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant slices into the egg mixture, then dredge in the breadcrumb mixture, ensuring they are fully coated. (5 minutes)
04 Step
Recipe View 18 mins Place breaded eggplant slices into the hot skillet, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove from skillet and place on a wire rack to drain excess oil. (15-20 minutes)
05 Step
Recipe View 0 mins Preheat the oven to 350 degrees F (175 degrees C).
06 Step
Recipe View 20 mins In an 8 by 12-inch baking dish, arrange the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of marinara sauce and sprinkle with a teaspoon of chiffonade basil. Place one slice of mozzarella and 3 slices of pepperoni over each slice, then sprinkle with 1 teaspoon of grated Parmigiano-Reggiano. Place smaller slices of eggplant over each of the disks and repeat layering with marinara sauce, basil, pepperoni, mozzarella, and Parmigiano-Reggiano. Repeat the layering again until all ingredients are used, finishing with a layer of eggplant. (20 minutes)
07 Step
Recipe View 23 mins Sprinkle the remaining 1/2 cup seasoned bread crumbs evenly over the top of the eggplant dish. Bake uncovered until the cheese is melted, bubbly, and the top is golden brown, about 20-25 minutes. (20-25 minutes)
08 Step
Recipe View 10 mins Let the Parmigiana rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves, if desired.
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Seth Labadie
May 10, 2025I added a pinch of red pepper flakes to the breadcrumb mixture for a little extra heat. It was delicious!
Ray Schmeler
May 5, 2025The key is to use good quality ingredients, especially the marinara sauce and cheese. It makes a huge difference.
Gregorio Macgyver
Mar 18, 2025I was surprised how easy this was to make. My family loved it!
Valerie Schamberger
Jan 23, 2025Make sure to drain the eggplant after frying it, or it can be greasy.
Melyssa Pricekerluke
Dec 8, 2024This recipe is fantastic! The pepperoni adds a wonderful salty and spicy kick.