The EGGPLANT CORDON BLEU WITH HAM AND PROVOLA is a delicious and indulgent dish, perfect as a main course or a hearty appetizer. Crispy on the outside and soft and creamy in the filling, it is a true delight with every bite.
This dish is really easy to prepare but requires a few small precautions to make it perfect: choose round eggplants, ideal for stuffing, and make them release excess water (often slightly bitter and in any case detrimental to a good frying). For the filling I recommend a good cooked ham (I used Prague ham, slightly smoked, which I particularly love) and a melting yet stringy cheese like provola, Asiago or fontina.
Cordon bleu are generally loved by everyone and, I assure you, no one will miss the steak replaced by the delicious summer vegetable. On the contrary, it will be a double treat.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 4-6 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 Round eggplants (large)
- 7 oz Cooked ham
- 7 oz Smoked provola (or smoked scamorza)
- 3 Eggs
- as needed Breadcrumbs
- as needed All-purpose flour
- as needed Vegetable oil
- as needed Salt
For the eggplant cordon bleu with ham and provola you will need
- 1 Cutting board
- 1 Tray
- 3 Plates
- 1 Deep frying pan
- Paper towels
Preparation of eggplant cordon bleu with ham and provola
Wash and trim the eggplants, then peel them as I did or leave the peel on and slice them into rounds about 1/4 inch (0.2 in) thick. Put them in a wide bowl and sprinkle with coarse salt.
Let them rest for 20 minutes so they release part of their excess water.After resting, rinse them under running water and pat them dry with kitchen paper. Take one eggplant round, lightly salt it and fill it with some ham, a thick slice of provola or scamorza and more ham. Then close with another round.
Do the same with the remaining slices.Prepare three bowls. Put the flour in one, the breadcrumbs with chopped rosemary needles in another, and in the last one the beaten and salted eggs. Coat the cordon bleu first in flour, shaking off the excess, then in the egg and finally in the breadcrumbs, pressing so they adhere well.
Do the same with the remaining cordon bleu. Once all are breaded, do a second breading to prevent them from opening during cooking.In a deep pan add plenty of oil and when it starts sizzling, begin frying the eggplant cordon bleu with ham and provola a few at a time, until they are well golden.
As they are ready, drain them on paper towels. Then season with salt and enjoy them hot and gooey.
Tip
For a lighter version you can bake them in the oven at 356°F for 30 minutes or cook them in an air fryer.
