Eggplant Parmigiana With Margherita® Pepperoni
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
59
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
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
4
On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together
5
Dip eggplant into the egg mixture, then the breadcrumb mixture
6
Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary
7
Remove from skillet
8
Preheat the oven to 350 degrees F
9
In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other
10
Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil
11
Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano
12
Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses
13
Repeat the layering again until all the ingredients are used
14
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