Eggplant Parmigiana with Pepperoni | Margherita Meats

Ingredients

• 2 Large Eggplant, About 2 Pounds
• 4 Eggs
• 4 Tbsp. Water
• 1/2 Cup Freshly Grated Parmigiano-Reggiano
• 4 1/2 Cups Seasoned Bread Crumbs
• 2 Cups Basic Tomato Sauce (Recipe Follows)
• 1 Bunch Fresh Basil Leaves, Chiffonade
• 1 Pound Fresh Mozzarella, Sliced 1/8-Inch Thick
• 8 Ounces (Approx 40 Slices) Deli-Sliced Margherita® Pepperoni, Sliced Thin
• Olive Oil As Needed
• 1/4 Cup Extra-Virgin Olive Oil
• 1 Spanish Onion, 1/4-Inch Diced
• 3 Garlic Cloves, Peeled And Thinly Sliced
• 2 Tbsp. Chopped Fresh Thyme Leaves, Or 1 Tablespoon Dried
• 1/2 Medium Carrot, Finely Grated
• 2 (28-Ounce) Cans Peeled Whole Tomatoes, Crushed By Hand And Juices Reserved
• Salt, To Taste