This eggplant cordon bleu is one of those recipes that I feel like trying immediately as soon as I find them. And I have to say that my intuition was right – they are simply delicious!
The eggplant cordon bleu is a variant of the known chicken cordon bleu. This version is much lighter and easy to prepare. I really prepared it in little time. And it doesn’t require any special expertise – it is really one of those recipes I love: easy, quick and tasty ;-)!
Since I came to live in Italy, eggplants became a common ingredient in my kitchen. I cook them all over the year even if their season is Summertime. Italians eat eggplant in a million ways and I am always finding new recipes to prepare it.
Recently I found a great recipe for a kind of eggplant parmesan, that doesn’t require frying! And it is super tasty that you could bet it was fried. You can also make a small variation and serve baked eggplant for your family, or serve it covered wih a cheese crust, or yet prepare a stuffed eggplant recipe without any deep fry, or try one of my favorites, the gratinated eggplant.
The original cordon bleu is two chicken breast fillets stuffed with ham and cheese and then passed onto eggs and breadcrumbs and fried. Well, this eggplant cordon bleu is pretty much the same, with the difference that we use eggplant slices instead of chicken and that we bake it in the oven instead of frying. Simple, no?
Try it, I am sure you’ll love it too. I found this recipe on this Italian blog.
- 2 medium eggplants
- about 4 slices of ham (baked or raw)
- 100 g/3.5 oz mozzarella
- 2 eggs
- about 1 cup breadcrumbs
- extra virgin olive oil
- Turn on the oven to 200°C/392°F.
- Wash the eggplants and cut the leaves. Cut them in slices of about 1 cm/0.5in.
- Put them on a baking sheet covered with parchment paper. Do not overlap them.
- Spray them with olive oil on both sides and bake for about 20 to 30 minutes, flipping them after 15 minutes.
- Lightly beat the eggs.
- Put the breadcrumbs on a plate and add salt.
- Let the eggplant slices cool a little and then put a slice of mozzarella and a slice of ham between two eggplant slices. Press them to hold the stuffing and then pass carefully onto the lightly beaten eggs and breadcrumbs.
- Place them on a baking tray covered with parchment paper and spray oil on them. Bake for 10 minutes.
- Take the baking tray from the oven, turn each one carefully upside down and spray oil on the other side. Bake for 10 minutes more or until the mozzarella is melted and they are colored.
- Serve warm or at room temperature.
- Buon appetito!