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Eggplant Parmigiana with Margherita® Pepperoni

Eggplant Parmigiana with Margherita® Pepperoni

Margherita Meats

"A family favorite layered with lightly breaded eggplant, savory pepperoni, tangy tomato sauce and mozzarella cheese."
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50 m servings 1505 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 1505 kcal
  • 75%
  • Fat:
  • 79.1 g
  • 122%
  • Carbs:
  • 128.4g
  • 41%
  • Protein:
  • 66.8 g
  • 134%
  • Cholesterol:
  • 337 mg
  • 112%
  • Sodium:
  • 4267 mg
  • 171%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
  2. In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
  3. In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
  4. Preheat the oven to 350 degrees F.
  5. In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
  6. Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.

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Read all reviews 5
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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 ...

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 bre...

I would give it nearly 3.5 stars; It's very tasty but had too much mozzarella - 8 to 10 oz would be plenty- and I would peel the eggplant as the skin was a bit tough- I love eggplant parmigiana ...

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