This recipe was found 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. If you want the vegetarian version you can omit the mortadella. Picture above from our Italy 2026 trip of the Roman Colosseum.
Ingredients:
Sauce;
Extra-virgin olive oil
Small onion, diced
28oz can crushed tomatoes
Fresh basil
Salt to taste
Eggplant batter;
1 1/2 cup flour
1 1/4 cup parmigiana cheese, 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 cup water
2 eggs, beaten
12 ox mozzarella, fresh, cubed
12 slices mortadella
Combination of peanut oil and olive oil to sauté eggplants
Directions:
Preheat oven to 400 fahrenheit.
Place olive oil in a pan and heat, add onion and cook until tender, add tomato, basil and salt to taste. Simmer for 20 minutes or more.
Add flour, parmigiana, garlic, salt, eggs and water in a bowl and mix.
Peel eggplant and slice lengthwise, 1/4 inch thick.
Dip sliced eggplant into batter and sauté on both sides until golden brown, set aside.
In a deep dish, coat the bottom with some tomato sauce mixture. Add a layer of eggplant, add a thin layer of sauce, add a layer of parmigiana cheese and mozzarella, add a layer of mortadella, repeat 4-7 layers depending on how much you are making.
If you are going to finish the last layer with mozzarella cheese, wrap in tin foil for the bake and remove 10 minutes before taking it out of the oven.
Bake uncovered for 30 minutes, let rest for 10 minutes before serving.
