I love cordon bleu, and I love eggplants even more, so I thought: why not combine the two? So here is the recipe to prepare delicious baked eggplant cordon bleu.
Try also:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 8 slices eggplants
- 4 slices cooked ham
- 4 slices provola cheese
- 2 eggs
- as needed breadcrumbs
- 1 tbsp grated Grana Padano cheese
- salt
- sunflower seed oil
Tools
- Baking pan
Steps
To make the eggplant cordon bleu, start by preparing the eggplants: take an eggplant, peel it, and cut it into 8 round slices, each about 1/4 inch thick. Place them in a colander with a bowl underneath and lightly salt them. Let them rest for 10 minutes.
After the time has passed, take an eggplant slice and start assembling the cordon bleu. Fill with a slice of provola cheese, a slice of ham, and cover with another eggplant slice, then set aside. Repeat the process with the remaining ingredients.
In a bowl, crack and beat two eggs. Meanwhile, in a plate, mix the breadcrumbs with a tablespoon of cheese.
Now pass the eggplant stacks one by one through the egg and then in the breadcrumbs.
Place the cordon bleu on a baking sheet lined with parchment paper. Drizzle some sunflower seed oil on top, then bake in a preheated oven at 375°F for 20 minutes. Turn the cordon bleu halfway through cooking. Once they are golden on both sides, take them out of the oven and serve the eggplant cordon bleu, hot and gooey, with a nice green salad.
