Eggplant Parmigiana


2 Eggs, Beaten
1 ½ Cup Flour
½ Cup Parmesan, Grated
4 Garlic Cloves, Minced
4 Fresh Mint Leaves, Chopped
Salt & Pepper
2 Cups Olive Oil
Mozzarella, Cubes & Slices
Tomato Sauce


Peel eggplant and slice ½ inch thick. Combine eggs, flour, parmesan, garlic, mint, salt & pepper in a large bowl, whisk in water to make a batter. Heat olive oil in a large frying pan. Coat eggplant in batter ,evenly on both sides, laying in olive oil . Brown each side until golden, remove to plate.

Ladle sauce, coating the bottom of a baking dish. Layer eggplant, then another layer of sauce, a layer of parmesan and the mozzarella. Next layer mortadella, followed by sauce and eggplant in the opposite direction.

Finish with sauce, parmesan and top with sliced mozzarella.
Bake at 400 degrees for 30 minutes.