Easy recipe Eggplant Parmigiana with Margherita Pepperoni

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Easy recipe Eggplant Parmigiana with Margherita Pepperoni - two (about sixteen ounce) eggplants Olive oil as needed four eggs four tablespoons water one/two cup freshly grated Parmigiano-Reggianofour one/two cups seasoned bread crumbs, divided two cups marinara sauce one bunch fresh basil leaves, chiffonade one pound fresh, mozzarella (Recipes by ingridients <a href="/search/mozzarella">mozzarella</a>)  sliced one/about eight-inch thick about eight ounces deli-sliced Margherita pepperoni, sliced thin  .

two (about sixteen ounce) eggplants Olive oil as needed four eggs four tablespoons water one/two cup freshly grated Parmigiano-Reggianofour one/two cups seasoned bread crumbs, divided two cups marinara sauce one bunch fresh basil leaves, chiffonade one pound fresh, mozzarella (Recipes by ingridients mozzarella) sliced one/about eight-inch thick about eight ounces deli-sliced Margherita pepperoni, sliced thin .

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