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1 eggplant – Peeled and sliced ¼ inch thick 1 cup flour 3 eggs, beaten ½ teaspoon salt ½ teaspoon pepper 2 cups of olive oil 1 cup ricotta cheese 1 tablespoon grated Romano cheese ¼ lb. sliced provolone ¼ lb. sliced mortadella 1 quart tomato sauce  


-Peel all skin from eggplant and cut off stem -Slice eggplant 1/4 inch thick, the long way -Season flour liberally with salt, and pepper -Dredge eggplant slices in flour -Once floured, dip in egg and set aside until ready to fry -When all eggplant has been floured and dipped in egg, heat olive oil in frying pan -Fry until golden brown, approximately 1 minute per side -Place fried eggplant slices onto a paper towel lined plate -When eggplant cool lay a half slice of eggplant and a half slice of provolone onto each fried eggplant slice -Add a tablespoon of ricotta cheese onto the mortadella and provolone -Roll eggplant around the mortadella and cheese -Spread tomato sauce onto the bottom of a baking dish -Arrange eggplant involtini in baking dish -Add more tomato sauce on top of eggplant involtini -Bake in 350 degree oven for 15 minutes or until cheese inside is melted.  

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