Eggplant Parmigiana with Margherita® Pepperoni

May 10, 2023May 10, 20230 1
Eggplant Parmigiana with Margherita® Pepperoni, a savory and delicious Italian dish!
in Main

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 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

Nutrision Information

Servings Per Recipe
8
Calories
530
Sugar
8g
Fat
31g
Eggplant Parmigiana with Margherita® Pepperoni is a classic Italian dish that is hearty and savory. The dish features lightly breaded and pan-fried eggplant slices that are layered with marinara sauce, topped with Margherita® pepperoni and fresh mozzarella cheese, and baked to perfection. The eggplant is tender and flavorful, while the Margherita® pepperoni adds a bit of spice and depth to the dish. This meal is perfect for dinner with family or friends, and is sure to be a hit at any gathering!

Instructions

1.Preheat oven to 400 degrees F.
2.Slice the eggplant into 1/4-inch thick rounds.
3.In a bowl, whisk together the eggs and water.
4.In another bowl, mix together the Parmigiano-Reggiano and 4 cups of bread crumbs.
5.Dip each eggplant slice into the egg mixture, then coat it with the bread crumb mixture.
6.Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the skillet.
7.Place the eggplant slices into the skillet in a single layer and cook until golden brown, turning once.
8.Repeat the process until all the eggplant slices are cooked.
9.Spread a layer of marinara sauce onto the bottom of a 9x13 inch baking dish.
10.Sprinkle the basil chiffonade over the sauce.
11.Place a layer of eggplant slices on top of the sauce.
12.Top the eggplant with slices of Margherita® pepperoni and fresh mozzarella.
13.Repeat the layers, ending with a layer of mozzarella cheese.
14.Cover with foil and bake for 30 minutes.
15.Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

PROS

Eggplant Parmigiana is a filling and hearty meal that is perfect for dinner.

The Margherita® pepperoni adds an extra layer of flavor to the dish.

CONS

The dish can be time-consuming to prepare and requires a bit of effort.

Due to the cheese and pepperoni, Eggplant Parmigiana can be high in calories and fat.

HEALTH & BENEFITS

Eggplant is a great source of dietary fiber and antioxidants, which can help lower the risk of certain diseases.
The Margherita® pepperoni provides a good source of protein, but should be consumed in moderation due to its high sodium and fat content.

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