Eggplant Cordon Bleu
Recipe type: sides, vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 2
Delicious eggplant cordon bleu
  • 2 medium eggplants
  • about 4 slices of ham (baked or raw)
  • 100 g/3.5 oz mozzarella
  • 2 eggs
  • about 1 cup breadcrumbs
  • salt
  • extra virgin olive oil
  1. Turn on the oven to 200°C/392°F.
  2. Wash the eggplants and cut the leaves. Cut them in slices of about 1 cm/0.5in.
  3. Put them on a baking sheet covered with parchment paper. Do not overlap them.
  4. Spray them with olive oil on both sides and bake for about 20 to 30 minutes, flipping them after 15 minutes.
  5. Lightly beat the eggs.
  6. Put the breadcrumbs on a plate and add salt.
  7. 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.
  8. Place them on a baking tray covered with parchment paper and spray oil on them. Bake for 10 minutes.
  9. 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.
  10. Serve warm or at room temperature.
  11. Buon appetito!
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