Recipe by Margherita Meats
"A family favorite layered with lightly breaded eggplant, savory pepperoni, tangy tomato sauce and mozzarella cheese."
Watch video tips and tricks
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!!
* 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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A delicious eggplant casserole with way fewer calories than most.
See how to make a delicious no-fry version of eggplant parmesan.
See how to make a cheesy eggplant casserole.