- Round eggplants 2
- Cooked ham 200 grams
- Soft sliced cheese 150 grams
- Eggs 2 • 130 kcal
- Salt as much as is needed • 1 kcal
- Type 00 flour as much as is needed
- Breadcrumbs as much as is needed
- Peanut oil as much as is needed
The cordon bleu with eggplants are a tasty variant of the classic cordon bleu stuffed with ham and cheese. In this recipe, the slices of meat will be replaced by the eggplants, which will be stuffed with a tasty filling of cooked ham and stringy cheese, wrapped in a double breading of flour and breadcrumbs and then fried in plenty of hot oil, or baked in the oven, for a lighter preparation. The end result will be a tasty second course, which children will love too, and which you can accompany with a fresh salad.
How to prepare the cordon bleu with eggplants
Wash the eggplants, peel them and cut them into ½ cm slices. Put the eggplant slices in a colander, add the salt and let rest for 30 minutes, so that they lose the bitterness. Cut the stringy cheese into thin slices and prepare everything necessary for the breading; beat the eggs with the salt and put the flour and the breadcrumbs in two separate bowls. After the necessary time has elapsed, rinse the eggplant slices and dry them well. Now make the cordon bleu by placing the eggplant slices on a plate and fill them with the ham and slice of cheese. Close with another slice, so as to form a sandwich, and then continue with the breading.
Pass the cordon bleu first in the flour, then in the beaten eggs and finally in the breadcrumbs. Fry them in a pan with high sides with plenty of hot oil until golden brown. Lift the cordon bleu with a slotted spoon and lay them on a tray lined with kitchen paper to remove excess oil. Your cordon bleu with eggplants are ready to serve.
Cordon bleu with eggplants can be preserved in the refrigerator for 1 day in an airtight container. Alternatively, you can freeze them after you have prepared them and then bake them frozen when you want.