Peel all the skin from the eggplant and cut off the stem.

Slice the eggplant 1/4 inch thick, the long way.

Place the eggplant in a colander, then salt it liberally, cover it with paper towels and place something heavy on the top.  This will help drain any excess liquid from the eggplant.

Season flour liberally with salt and pepper.

Dredge the eggplant slices in flour.

Once floured, dip the eggplant slices in the beaten eggs and set them aside until they’re ready to fry.

When all the eggplant slices have been floured and dipped in the eggs, heat 2 cups of olive oil in a frying pan.

Fry the slices until they are golden brown, approximately 1 minute per side.

Place the fried eggplant slices onto a paper towel lined plate, and let them dry.

When they are cool, lay half a slice of mozzarella and half a slice of provolone onto each fried eggplant slice

Add a tablespoon of ricotta mixture  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 the baking dish.

Add more tomato sauce on top of your eggplant involtini.

Bake in pre-heated oven at 350 °F for 15 minutes or until the cheese inside is melted.

Enjoy!