The Pepperoni Grill strives to uses only the finest quality ingredients in every dish. Whether it’s the whole milk mozzarella cheese we grind daily by hand, the California Roma tomatoes, or the fresh basil we grow oursleves, each ingredient is carefully prepared to create you a wonderful meal... |
Eggplant ParmesanOne of The keys to good eggplant parmesan is nice big ripe eggplant. Start by peeling the skin off the eggplant. |
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Once this is done, you want to slice the eggplant ¼” thick. We use a commercial slicer but if you have a mandolin or take your time with a sharp knife, you should be able to slice nice even thin slices that resemble discs or circles. |
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Now you are ready to make your eggwash and breadcrumbs. In a bowl, mix 6 eggs with ¼ cup milk. Fill a bowl with Italian breadcrumbs, you can make these on your own with day old bread, garlic, oregano, dry basil and seasonings. Fill a third bowl with flour. Take slices of eggplant and flour them, then place them in the egg wash, then into the breadcrumbs. Make sure to coat slices completely with breadcrumbs. |
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| Place on a sheet pan. Heat a pan with some butter and olive oil and lightly fry the eggplant to a golden brown crispy outside texture. Plan on four slices per order. Place on paper bag and drain. |
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| Arrange eggplant slices on a bakeable pan with a little marinara sauce underneath and covering the eggplant. Smother with mozzarella, parmesan, romano and provolone cheese and bake till melty and bubbly. Garnish with fresh basil and enjoy over pasta. |
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Marinara Sauce - Coming Soon |
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| Garlic Knot Butter - Coming Soon |