Rating: 4.6 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • Preheat the oven to 350 degrees F.

  • 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.

  • 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.

Nutrition Facts

1505 calories; protein 66.8g; carbohydrates 128.4g; fat 79.1g; cholesterol 336.9mg; sodium 4267.1mg. Full Nutrition
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Reviews (26)

Most helpful positive review

Rating: 5 stars
01/09/2015
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 that way, but much easier to do in a small apartment kitchen. Everything else was the same and it was yummy!! Read More
(9)

Most helpful critical review

Rating: 3 stars
12/13/2015
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 but this particular recipe was not the best I've made at home. Read More
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2015
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 that way, but much easier to do in a small apartment kitchen. Everything else was the same and it was yummy!! Read More
(9)
Rating: 5 stars
03/05/2014
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!! Read More
(4)
Rating: 5 stars
02/24/2019
I made it his recipe minus the pepperoni and I baked it instead of frying it. It was amazing!! Read More
(3)
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Rating: 5 stars
04/02/2014
This is delicious! We followed the recipe as written and loved every bite. Thanks for posting! Read More
(1)
Rating: 4 stars
03/15/2014
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 underestimated...next time I will "splash" each piece of eggplant with more Marinara sauce. I definitely will make again and keep my fingers crossed Read More
(1)
Rating: 3 stars
12/12/2015
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 but this particular recipe was not the best I've made at home. Read More
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Rating: 5 stars
06/11/2020
I halved the recipe, peeled the eggplant and didn’t add the bread crumbs to the top. It was delicious. Love it with the pepperoni! Read More
Rating: 5 stars
06/10/2018
This was a big hit with my family. The only deviation from the recipe was that I forgot to add the 1/2 cup of breadcrumbs at the end. Read More
Rating: 5 stars
11/08/2018
This was delicious! I halved the recipe and used 22 oz of Classicos Fire Roasted Tomato and Garlic pasta sauce rather than a plain marinara. This was more than enough for my husband and I. We ended up with 6 servings and are both excited to have it again for lunch tomorrow! Read More