eggplant stuffed with cheese and mortadella

I’ve loved this dish since I was a kid. It’s the perfect way to turn eggplant haters into eggplant lovers. With all of the sauce, cheese and mortadella, people forget about the eggplant.

It’s perfect as an appetizer, a side dish or a main course with a little side of pasta.


  • 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


1. Peel all skin from eggplant and cut off stem
2. Slice eggplant 1/4 inch thick, the long way
3. Place eggplant in a colander, salt liberally, cover with paper towels and place something heavy on top. This will help drain any excess liquid from the eggplant.
4. Season flour liberally with salt, and pepper
5. Dredge eggplant slices in flour
6. Once floured, dip in egg and set aside until ready to fry
7. When all eggplant has been floured and dipped in egg, heat olive oil in frying pan
8. Fry until golden brown, approximately 1 minute per side
9. Place fried eggplant slices onto a paper towel lined plate
10. When eggplant is cool lay a half slice of eggplant and a half slice of provolone onto each fried eggplant slice
11. Add a tablespoon of ricotta cheese onto the mortadella and provolone
12. Roll eggplant around the mortadella and cheese
13. Spread tomato sauce onto the bottom of a baking dish
14. Arrange eggplant involtini in baking dish
15. Add more tomato sauce on top of eggplant involtini
16. Bake in 350 degree oven for 15 minutes or until cheese inside is melted.
17. Enjoy!

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