Melting Eggplant Cordon Bleu, an easy and delicious recipe, perfect for any occasion, ideal for serving on warm summer evenings.

Try them following my step-by-step guide and you won’t regret it.

A quick and easy cooking first on a grill and then in the oven or pan for a rich and tasty dish.

This recipe makes 10 melting eggplant cordon bleu, but you can easily adapt it to your needs and, if you want, contact me on my social channels for directions and advice.

For the filling, I used turkey breast cut into thin slices, but you can also use other cold cuts you prefer.

Below I leave you with other easy and tasty ideas with eggplants to inspire your cooking experience.

Difficulty: Very Easy
Cost: Very Inexpensive
Rest time: 10 Minutes
Preparation time: 15 Minutes
Portions: 10 pieces
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Summer

154.56 Kcal

calories per serving

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Energy 154.56 (Kcal)
Carbohydrates 11.26 (g) of which sugars 3.15 (g)
Proteins 8.78 (g)
Fat 8.41 (g) of which saturated 3.95 (g)of which unsaturated 2.93 (g)
Fibers 1.65 (g)
Sodium 446.26 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

14 oz eggplants (Net of waste)
7 oz cheese (With stretched dough)
1 cup breadcrumbs
1 pinch fine salt
3.5 oz turkey breast (In thin slices)
2 eggs
to taste extra virgin olive oil

Tools

1 Knife
1 Cutting Board
2 Plates
1 Cutting Board
1 Parchment Paper
1 Baking Tray
1 Grill

Steps

To make the Melting Eggplant Cordon Bleu, first wash the eggplants, remove the stalk, and slice them quite thinly.
If you have time, you can drain them in a colander with coarse salt for at least a couple of hours, or use them right away.
Grill them on the grill for two minutes on each side. Let them cool.
Meanwhile, in a deep plate, work the eggs with the salt.
Cut the cheese into thin slices.
I preferred the cheese with stretched dough because it becomes stringy with very little cooking.
Pour some breadcrumbs on a sheet of parchment paper.
Take the eggplant slices and pair them together.
In my case, I used half a slice of turkey breast that I placed on both slices.
Place the cheese slice on one side and close the eggplant, covering it with the other slice.
Dip the cordon bleu in the egg on both sides.
Dip them in the breadcrumbs and place each piece on a baking tray covered with parchment paper.
Repeat until all ingredients are used.
Drizzle the cordon bleu with a little oil and bake in a pre-heated fan oven at 385°F for 8 minutes.
Remove from the oven and enjoy warm.