Eggplant Parmesan Steaks

Eggplant Parmesan Steaks


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You haven't had anything like this delectable classic Italian recipe. It's made with thickly sliced eggplant, topped with cheese, marinara, pepperoni and more. What more do you need?

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Chicago, IL

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 8 ½-inch Eggplant Slices, purged with salt
  • 1 ½ C Marinara Sauce
  • Kosher Salt & Freshly Ground Black Pepper
  • 1 C Parmesan Cheese, grated
  • ½ C Mozzarella Cheese, shredded
  • 1 Green Bell Pepper, sliced thinly
  • 8 Pepperoni Slices

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Begin this recipe for eggplant parmesan steaks by purging your eggplant with salt. Slice your eggplant into half inch pieces and then evenly coat each side with salt. Set onto a baking sheet fitted with a rack for at least 30 minutes before using. Rinse with cold water and roll in paper towels to dry before using.

Once your eggplant is prepared, preheat your broiler. Begin brushing both sides of your eggplant slices with about half a cup of marinara sauce or more as needed. Return the finished slices to the baking sheet with the fitted rack and set in the broiler for about two minutes.

Remove the eggplant from the broiler and flip each piece over. Transfer them into a large baking dish with a half cup of marinara spread evenly on the bottom. Top your eggplant with the remaining amount of marinara followed by the parmesan and mozzarella cheeses. Finish with about two slices of green bell pepper per eggplant slice followed by a pepperoni.

Return the dish to the broiler and let cook for an additional one to two minutes or until your cheese is browned. Serve hot with sides of your choice.

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