Eggplant Parmigiana with Margherita® Pepperoni
Cook time:
30 minutes
Prep time:
20 minutes
Cuisine:
Unknown
Author:
Margherita Meats
Rating:
4.6 / 5.0
Ingredients:
- 2 (16 ounce) eggplants
- ¼ cup Olive oil as needed
- 4 large eggs eggs
- 4 tablespoons water
- ½ cup freshly grated Parmigiano-Reggiano
- 4 ½ 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