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Eggplant Parmigiana with Margherita® Pepperoni

Eggplant Parmigiana with Margherita® Pepperoni

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Margherita Meats

A family favorite layered with lightly breaded eggplant, savory pepperoni, tangy tomato sauce and mozzarella cheese.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1505 kcal
  • 75%
  • Fat:
  • 79.1 g
  • 122%
  • Carbs:
  • 128.4g
  • 41%
  • Protein:
  • 66.8 g
  • 134%
  • Cholesterol:
  • 362 mg
  • 121%
  • Sodium:
  • 4267 mg
  • 171%

Based on a 2,000 calorie diet


  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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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!!


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 time I will "splash" each piece of eggplant with more Marinara sauce. I definitely will make again and keep my fingers crossed