Eggplant Parmigiana with Margherita® Pepperoni

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

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.