This Eggplant Parmesan with Mortadella recipe is exactly what I was craving! It is absolutely delicious and is the ultimate comfort food!
My version of Italian Eggplant Parmesan with breaded eggplant slices layered with marinara sauce, Parmesan, mozzarella and basil.
Secret ingredient is Mortadella but you can really taste the rich eggplant flavor. This is a tasty and popular dish. Baked until tender it is a simple comfort food at its very best.
Tips:
- You do not have to peel the eggplant. The skin is entirely edible, some larger eggplants it can be a little tough.
- Choose eggplant not too big to avoid risk of seeds and bitterness.
- To make eggplant crispier and less greasy after frying place it on a baking rack to allow the grease to drip and avoid the eggplant to become soggy.
- Salting the eggplant first however is a step I don’t recommend skipping!
- Use the highest quality marinara for best results.
- This dish can be made 1 to 2 days ahead. First cool the skillet after baking than covered it and keep it in the fridge. Reheat the skillet in the oven before serving.
- Also you can freeze this dish after baking, cooled first and covered.
OTHER POPULAR DINER RECIPES TO TRY
Chicken liver with caramelized onions over mashed potatoes
Stuffed peppers in tomato juice recipe
Mushrooms salad with garlic and mayo
Recipe
Eggplant Parmesan
- Total Time: 1 hour 10 minutes
- Yield: 6 people 1x
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion (cut small cubes)
- 4 cups marinara sauce
- 4-5 leaves fresh basil (chopped)
- 1 ⅓ cups all-purpose flour
- 1 ½ cups grated Parmesan cheese
- ½ cup finely minced fresh mint
- 5 cloves garlic (finely shredded)
- 2 eggs (beaten)
- 1 ⅓ cups water
- 1 teaspoon salt
- 3 eggplant
- olive oilfor frying
- 400 gr fresh mozzarella, sliced or cubed
- 12-16 slices Mortadella
Instructions
For the Sauce:
- In a small saucepan, add 2 tbsp. oil and the chopped onion and slowly let the onion become translucent. Add the tomato sauce.
- Stir and cook at low for about 10-15 minutes until the sauce thicken and is not too much liquid. Keep aside for later.
Eggplant Parmesan Preparation:
- In a medium bowl, add flower, Parmesan, finely shredded garlic, mint, eggs, salt, water and mix well. Add more water as needed to make the batter thick enough to adhere to the eggplant slices.
- Peel the eggplants. Cut eggplant into ¼- to ½-inch slices.
- Heat a large skillet over a medium-high.
- Dip the slices of eggplant in the batter and fry them in oil.
- Once they turn golden, place them on a plate with paper towels to drain the oil.
- Take a rectangular pan and coat with 2 tbsp. of marinara sauce.
- Place a layer of the eggplants; add marinara sauce on each slice of eggplant followed by Parmesan cheese and mozzarella slices.
- Cover with a layer of mortadella. Repeat the process.
- Cover with marinara sauce and Parmesan.
- Preheat oven to 400 degrees F (200 degree Celsius)
- Bake in the oven for 25 minutes, add mozzarella slices and bake for 5-10 more minutes.
- Bon Appetite!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
What is your favorite eggplant parmesan recipe?
Thank you for visiting my blog, commenting, trying my recipes and sharing them on Facebook, Twitter and Pinterest. I appreciate the love.
Alexa
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