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Eggplant Parmigiana with Pepperoni


  • 2 large eggplants, (2 to 3 lb.)
  • 1/3 cup olive oil (approx.)
  • 4 eggs
  • 1/4 cup water
  • 4-1/2 cups seasoned bread crumbs, divided
  • 2 cups Basic Tomato Sauce (recipe follows)
  • 2/3 cup thinly sliced fresh basil leaves
  • 1 lb. fresh Mozzarella, sliced 1/8-inch thick
  • 8 oz. (approx. 40 slices) deli-sliced pepperoni
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Basic Tomato Sauce
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, diced
  • 3 garlic cloves, peeled and thinly sliced
  • 1/2 medium carrot, finely grated
  • 2 Tbsp. chopped fresh thyme leaves, or 1 Tbsp. dried
  • 2 (28 oz.) cans peeled whole tomatoes, crushed by hand, juices reserved


  • 1. Cut eggplant into slices 1/4 to 1/2 inch thick.
  • 2. Add olive oil to large skillet to 1/4-inch depth. Heat on medium heat until hot.
  • 3. Combine eggs and water in a shallow container. Place 4 cups of the seasoned breadcrumbs on a flat plate. Dip sliced eggplant into the egg mixture, then the breadcrumb mixture. Fry eggplant until golden brown on both sides. Remove from skillet and drain on paper towels.
  • 4. Preheat standard oven to 350°F.
  • 5. Evenly space the 4 largest eggplant slices on bottom of one-third hotel pan. Spread 1/4 cup of the Tomato Sauce* and 1 tsp. of basil over each slice. Top each with 1 slice of mozzarella, 3 slices pepperoni and 1 tsp. grated Parmigiano.
  • 6. Place smaller eggplant slices over those in pan. Repeat layering of sauce, basil, Mozzarella, pepperoni and Parmigiano until all ingredients have been used. Sprinkle remaining 1/2 cup bread crumbs over top of the eggplant dish.
  • 7. Bake, uncovered, 20 to 25 minutes or until cheese is melted and crumbs are light golden brown.
  • Nutritional information per serving: Calories 696; Total Fat 38g;
  • Saturated Fat 16g; Trans Fat 0; Cholesterol 167mg; Sodium 2060mg;
  • Total Carbohydrate 59g; Dietary Fiber 8g; Total Sugars 10g; Protein 32g
  • *Basic Tomato Sauce:
  • 1. Sauté onion and garlic in olive oil in 5-qt. saucepan on medium heat 8 to 10 minutes or until soft and light golden brown.
  • 2. Add carrot and thyme. Cook 5 minutes or until carrot is soft. Add tomatoes and juice. Bring to a boil, stirring frequently; reduce heat. Simmer, uncovered, on medium 20 minutes.
  • 3. Refrigerate until ready to use. Sauce will keep up to 5 days.
  • Nutritional information per serving (1 cup): Calories 160; Total Fat 9g; Saturated Fat g; Trans Fat 0; Cholesterol 0mg; Sodium 570mg;
  • Total Carbohydrate 16g; Dietary Fiber 3g; Total Sugars 9g; Protein 3g