Eggplant Parmigiana with Pepperoni | Margherita Meats
A family favorite layered with flavor after flavor - lightly breaded eggplant, savory pepperoni, tangy tomato sauce and mozzarella cheese.
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Cooking tools:
- Saucepan
- Skillet
- Mixing bowl
- Plate
- Baking pan
- Oven
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Whisk
- Fork
- Slotted spoon
- Paper towel
- Aluminum foil
- Stove
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
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