We found this recipe on one of the nonna recipe sites we frequent. The batter of this eggplant recipe makes it unique and delicious; the mint is a must. For the vegetarian version, omit the mortadella. The picture above is from our Italy 2026 trip to the Roman Colosseum.
Ingredients:
Sauce;
Extra-virgin olive oil
Small onion, diced
28 oz can crushed tomatoes
Fresh basil
Salt to taste
Eggplant batter;
1 1/2 cups flour
1 1/4 cups Parmigiana Reggiano, grated
6 cloves garlic, minced
1/2 cup fresh mint, minced
1 tsp salt
2 large eggplants, peeled and sliced 1/4 inch thick
1 1/2 cups water
2 eggs, beaten
12 oz mozzarella, fresh, cubed
12 slices mortadella
Combination of peanut oil and olive oil to sauté eggplants
Directions:
Preheat oven to 400 Fahrenheit.
Heat olive oil in a pan; add onion and cook until tender; add tomato, basil, and salt to taste. Simmer for 20 minutes or more.
In a bowl, mix the flour, parmigiana, garlic, salt, eggs, and water.
Peel eggplant and slice lengthwise, 1/4 inch thick.
Dip the eggplant slices in the batter and sauté on both sides until golden brown; set aside.
In a deep dish, coat the bottom with some tomato sauce mixture. Layer with eggplant, a thin layer of sauce, Parmigiano cheese and mozzarella, and mortadella, then repeat for 4-7 layers, depending on how much you are making.
If you’re finishing with mozzarella, wrap in tin foil for baking, then remove it 10 minutes before taking it out of the oven.
Bake uncovered for 30 minutes; let rest for 10 minutes before serving.
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