Recipe by Margherita Meats
"A family favorite layered with lightly breaded eggplant, savory pepperoni, tangy tomato sauce and mozzarella cheese."
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2 (16 ounce)
Olive oil as needed
freshly grated Parmigiano-Reggiano
4 1/2 cups
seasoned bread crumbs, divided
fresh basil leaves, chiffonade
fresh mozzarella, sliced 1/8-inch thick
deli-sliced Margherita® pepperoni, sliced thin
This is amazing! The only thing I did different was instead of the marinara sauce and basil, I used sun dried tomato pesto, because I had it on hand. Delicious!!
I modified this recipe and sliced my egg plant pieces in half, then I baked them (with gluten free bread crumbs and crunched up rice chex) instead of pan frying them. Not only was it healthier that way, but much easier to do in a small apartment kitchen. Everything else was the same and it was yummy!!
This is delicious! We followed the recipe as written and loved every bite. Thanks for posting!
First the 20 min prep time is way under estimated. Then there is the clean up and the two cups of bread crumbs on my floor (4 cups way too much) and there is no evidence in the picture that bread crumbs were even sprinkled last on top.
The recipe was followed to a T... next time I will use less Italian bread crumbs....found that the first round of dipping in egg mixture and dredging in bread crumbs did not hold up in the skillet. For the rest of the slices of eggplant I dusted with flour first then egg mixture and bread crumbs...held up much better in the skillet. I think the amount of Marinara sauce is underestimated...next time I will "splash" each piece of eggplant with more Marinara sauce. I definitely will make again and keep my fingers crossed
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant Parmigiana with Margherita(R) Pepperoni
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 712
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