Eggplant Parmigiana with Margherita® Pepperoni
- Category: Margherita® Meats
- Author: Margherita Meats
- Rating: 4.6
- Prep time: 20 min
- Cook time: 30 min
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
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