Eggplant Cordon Bleu, if you don’t like meat, we can solve it quickly with two nice slices of eggplant. The eggplant season is about to start, I got ahead by buying those from Sicily that a market gardener already had. For those two or three people who don’t know the meaning, I would like to say that a market gardener is someone who has a vineyard and grows everything on their own land.
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- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 867.01 (Kcal)
- Carbohydrates 33.67 (g) of which sugars 4.95 (g)
- Proteins 20.18 (g)
- Fat 74.04 (g) of which saturated 17.65 (g)of which unsaturated 52.63 (g)
- Fibers 5.61 (g)
- Sodium 1,085.64 (mg)
Indicative values for a portion of 150 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
- 1 lb eggplant
- 4.5 oz provola cheese
- 3.5 oz cooked ham
- 2 eggs
- 1/2 cup flour
- 1 cup breadcrumbs
- 1 oz Parmesan cheese
- 1 tsp salt
- as needed peanut oil (for frying)
Tools
- Saucepan
- Bowls
Steps
Slice the eggplants and provola cheese, an even number of slices, at least ten nice slices. On top of five slices of eggplant, place the cooked ham and provola cheese, close with the other slice of eggplant and press them slightly. Dip the eggplant cordon bleu first in flour, then in the egg, and finally in the breadcrumbs. Heat the peanut oil to a temperature of 340°F and fry until completely golden on both sides.
Here they are ready.
