If the pastella is too thick, you can add more water. The pastella is supposed to be about the consistency of pancake batter. If you add too much water, add more flour to thicken it back up.
Cutting it lengthwise instead of across will cover more surface area and leave less gaps in the final dish. Salt both sides of the eggplant to remove moisture before cooking. Place the salted eggplant on a sheet pan lined with a paper towel and cover it with more paper towels. Place a weighted pot on top and allow excess moisture to press out for about 1 hour. This can be done ahead of time, but is a crucial step.
Mortadella is an Italian deli meat that is similar to bologna. It has a sweeter flavor and is milder in flavor than bologna. Look for it in the deli section of your grocery store. This amount of eggplant is generally enough for three layers.
Your dishes need to be shallow enough to dip the eggplant in.
Once you take the eggplant out of the oven, let them cool enough that you can pick them up. Reduce the temperature of the oven to 350 °F (177 °C).
Layer another 1/3 of the eggplant on top of this. Spread 1 cup of the sauce on top of the eggplant. Layer the remaining mozzarella slices on top of the sauce. Sprinkle 1/3 cup of Parmesan cheese on top. Layer the remaining 1/3 of the eggplant on the top. Top with the rest of the sauce and the last 1/3 cup of Parmesan cheese.
To make this sauce less spicy, remove the red pepper flakes.
Arrange the dishes in the order you prepared them, with the eggplant beside the flour, then the egg and the breadcrumb mixture.
If you run low on olive oil, add more as necessary.
