Pepperoni Eggplant Parmesan

 



I LOVE eggplant parmesan. My 3 year old? Not so much. I wanted a way to entice him {read bribe} to eat it. How? Pepperoni.

Okay. Peel your eggplant. Slice into medallions.

Dip first into this mixture:
1 egg
1/4 C. milk

Then into this mixture:
1 C. parmesan cheese
1 1/2 pieces of dry bread (use your food processor to turn it into crumbs)
1 T. basil
2 t. oregano

Fry. Drain. (DRAIN WELL. Eggplant kind of sponges up the oil) Make sure you get the outside nice and crispy. This will make the eggplant parmesan really yummy and not slimy.

Cook your pepperoni in a frying pan for a minute. Just 'til they get slightly crispy. I buy Turkey pepperoni. Much less fat and still a lot of flavor.

Now layer! I put a little sauce (homemade with italian sausage in it) on the bottom so the eggplant won't burn. Then layer half of your fried eggplant medallions, sauce (it depends on hom much you like) and perpperoni.



Next your cheese. You can use mozzerella, ricotta, or provolone. I LOVE provolone cheese. Particularly this brand. It's from Costco and is so flavorful and delicious.

Your eggplant parm should look like this:

Now layer the last of your eggplant, more sauce, more pepperoni, and more cheese.

Bake at 375* 'til hot and bubbly. I think... 15 minutes? Maybe more. Watch it carefully!

Happy cooking!

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Happy cooking.