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our eggplant parmigiana

eggplant parmigiana

  • Author: Mortadella Head
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


Our eggplant parmigiana recipe, just like we serve it at Mortadella Head.


  • 1 eggplant – peeled and sliced ¼ inch thick
  • 1 cup of flour
  • 3 eggs, beaten
  • ½ tsp. of salt
  • ½ tsp. of pepper
  • 2 cups of olive oil
  • 1 tbsp. of fresh basil chopped
  • 1/2 cup of grated Romano cheese
  • ¼ lb. sliced provolone
  • 1 quart tomato sauce



Here’s what you have to do:

  1. Peel all skin from eggplant and cut off stem

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

  3. Season flour liberally with salt, and pepper

  4. Dredge eggplant slices in flour

  5. Once floured, dip in egg and set aside until ready to fry

  6. When all eggplant has been floured and dipped in egg, heat olive oil in frying pan to 375 degrees

  7. Fry until golden brown, approximately 1 minute per side

  8. Place fried eggplant slices onto a paper towel lined plate

  9. Spread tomato sauce evenly in the bottom of a baking dish

  10. Add one layer of eggplant slices on top of tomato sauce

  11. Add slices of provolone on top of eggplant

  12. Evenly sprinkle grated Romano cheese and basil on top of provolone

  13. Repeat this process until you get to the top of the baking dish.

  14. The final layer should be tomato sauce with some grated Romano cheese on top

  15. Cover with foil and bake in 400 degree oven for 40 minutes


  • Prep Time: 30
  • Cook Time: 40
  • Method: Baking
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 752
  • Sugar: 6.6g
  • Sodium: 612.8mg
  • Fat: 67.7g
  • Carbohydrates: 26.6g
  • Protein: 16.4g
  • Cholesterol: 109.6mg

Keywords: eggplant parmigiana recipe, baked eggplant parmigiana, eggplant parmesan