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Eggplant Parmigiana with Margherita® Pepperoni

alarm
Total Time:
50 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

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

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

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Eggplant Parmigiana with Margherita® Pepperoni
alarm
Total Time:
50 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Eggplant Parmigiana with Margherita® Pepperoni

Product ImagePepperoni Stick 20 Oz.
2
Large Eggplant, About 2 Pounds
2
4
Eggs
4
4 Tbsp.
Water
4 Tbsp.
1/2 Cup
Freshly Grated Parmigiano-Reggiano
1/2 Cup
4 1/2 Cups
Seasoned Bread Crumbs
4 1/2 Cups
2 Cups
Basic Tomato Sauce (Recipe Follows)
2 Cups
1 Bunch
Fresh Basil Leaves, Chiffonade
1 Bunch
1 Pound
Fresh Mozzarella, Sliced 1/8-Inch Thick
1 Pound
8 Ounces
(Approx 40 Slices) Deli-Sliced Margherita® Pepperoni, Sliced Thin
8 Ounces
Olive Oil As Needed

Basic Tomato Sauce

1/4 Cup
Extra-Virgin Olive Oil
1/4 Cup
1
Spanish Onion, 1/4-Inch Diced
1
3
Garlic Cloves, Peeled And Thinly Sliced
3
2 Tbsp.
Chopped Fresh Thyme Leaves, Or 1 Tablespoon Dried
2 Tbsp.
1/2
Medium Carrot, Finely Grated
1/2
2
(28-Ounce) Cans Peeled Whole Tomatoes, Crushed By Hand And Juices Reserved
2
Salt, To Taste

Directions


  1. Tip: You can substitute your favorite store bought brand of tomato sauce for the recipe below to save time.

  2. FOR THE SAUCE: In a 5-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

  3. FOR THE SAUCE: Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 20 minutes.

  4. Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.

  5. In a large skillet, add olive oil (approx. 1/4 inch deep) and heat for frying.

  6. 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.

  7. Preheat the oven to 350°F.

  8. In an 8x12-inch brownie pan, 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.

  9. 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.

There's Italian, and then there's Margherita

Ingredients


Eggplant Parmigiana with Margherita® Pepperoni

2
Large Eggplant, About 2 Pounds
2
4
Eggs
4
4 Tbsp.
Water
4 Tbsp.
1/2 Cup
Freshly Grated Parmigiano-Reggiano
1/2 Cup
4 1/2 Cups
Seasoned Bread Crumbs
4 1/2 Cups
2 Cups
Basic Tomato Sauce (Recipe Follows)
2 Cups
1 Bunch
Fresh Basil Leaves, Chiffonade
1 Bunch
1 Pound
Fresh Mozzarella, Sliced 1/8-Inch Thick
1 Pound
8 Ounces
(Approx 40 Slices) Deli-Sliced Margherita® Pepperoni, Sliced Thin
8 Ounces
Olive Oil As Needed

Basic Tomato Sauce

1/4 Cup
Extra-Virgin Olive Oil
1/4 Cup
1
Spanish Onion, 1/4-Inch Diced
1
3
Garlic Cloves, Peeled And Thinly Sliced
3
2 Tbsp.
Chopped Fresh Thyme Leaves, Or 1 Tablespoon Dried
2 Tbsp.
1/2
Medium Carrot, Finely Grated
1/2
2
(28-Ounce) Cans Peeled Whole Tomatoes, Crushed By Hand And Juices Reserved
2
Salt, To Taste

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