Eggplant Parmigiana with Margherita® Pepperoni

By Margherita Meats

4.6 / 5

20min

30min

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2 (16 ounce) eggplants
¼ cup olive oil as needed
4 large eggs
4 tablespoons water
½ cup freshly grated Parmigiano-Reggiano
4 ½ cups seasoned bread crumbs divided
2 cups marinara sauce
1 bunch fresh basil leaves chiffonade
1 pound fresh mozzarella sliced 1/8-inch thick
8 ounces deli-sliced Margherita® pepperoni sliced thin