The Eggplant cordon bleu is a very tasty second course based on vegetables, which is a variation of the classic chicken or turkey-style cordon bleu stuffed with ham and cheese.
The filling can vary according to your taste. In this case we are going to use some ham and cheese, a classic filling.
- 2 aubergines
- 140 g cooked ham
- 140 g provola
- 2 eggs
- Breadcrumbs, to taste
- Flour, to taste
- Salt, to taste
- Pepper, to taste
- Seed oil, to taste
Start from the eggplants. For this recipe, choose the type of eggplant you prefer according to your tastes.
Wash the eggplants, remove the two ends and create round slices with a thickness of about ½ cm. The thickness of the slices for the eggplant cordon bleu is fundamental since slices that are too thick would run the risk of remaining raw inside during cooking.
Once you have made all the slices of eggplants, put them to rest on a colander, sprinkle with a little salt, so as to make him lose the classic bitter taste, which often characterizes them. While waiting for the eggplants to be ready, cut the cheese into thin slices. To simplify this operation, buy the cheese already in slices.
Also prepare what you need for the breading so you have everything ready then when you assemble the eggplant cordon bleu. In a bowl, beat two eggs and add salt and pepper to taste. In another bowl, put the flour and in the last one some breadcrumbs.
After half an hour, rinse the eggplants and dry them carefully with a cloth or with absorbent paper. Depriving the eggplants of all the remaining water is very important for the success of the eggplant cordon bleu and to prevent them from starting to splash when cooking.
n the half of your slices spread a slice of cooked ham and cheese. Overlap another slice of eggplant so as to obtain a small sandwich.
At this point, put the eggplant cordon bleufirst in the flour, then in the egg and then again in the flour and egg. Only at the end pass in the breadcrumbs. In this way your eggplant cordon bleu will have a strong and crispy breading to eat.
Take a fairly large saucepan or a pan with a high bottom and pour the oil, which will bring to a temperature of about 350°F, ideal for fry the eggplant cordon bleu.
It is important that the cordon bleu are completely deeped in the oil . When the oil is at temperature proceed adding the eggplant cordon bleu. Proceed with a cordon bleu of eggplant at a time to prevent the oil to lose its temperature and above all to have enough space to turn them halfway through cooking. Only in this way, your eggplant cordon bleu will have a uniform cooking on both sides.
When your eggplant cordon bleu is well cooked, remove it from the oil using a skimmer to let the excess oil flow. Arrange the eggplants cordon bleu on a plate covered with absorbent paper so as to remove the residual oil, which would make your dish too greasy and unpleasant.
Store eggplants cordon bleu for a maximum of one day in the refrigerator covered with a cling film or closed in an airtight container.