Eggplant Cordon Bleu Recipe: Delicious Vegetarian French Classic

Introduction

Eggplant Cordon Bleu is an elevated vegetarian adaptation of the classic French dish, traditionally made with chicken or veal. This recipe features tender slices of eggplant layered with savory ham, melting smoked provola cheese, and aromatic basil, all enveloped in a crispy breadcrumb coating. Perfect for those seeking a hearty yet plant-forward main course, this dish combines the smoky richness of cheese, the umami of ham, and the earthy flavor of eggplant, creating a harmonious blend of textures and tastes. At Love With Recipes, we believe that transforming traditional dishes into meatless delights can elevate your culinary repertoire while maintaining the comforting satisfaction of classic favorites. This recipe is suitable for a variety of dietary preferences and can be prepared either fried for maximum crunch or baked for a healthier option. Its visual appeal, combined with a symphony of flavors, makes Eggplant Cordon Bleu an excellent centerpiece for both casual family dinners and special occasions.

Time

The entire process from preparation to serving takes approximately 45 to 60 minutes, depending on your familiarity with the steps and whether you choose to fry or bake the dish. Here is a detailed breakdown:

• Preparation Time: 20 minutes
• Breading and Assembly: 10 minutes
• Cooking Time (Frying): 8-10 minutes per batch
• Baking (if chosen): 15-20 minutes
• Resting and Serving: 5 minutes

Ensure to allocate extra time if you plan to prepare accompanying side dishes or additional garnishes. The process involves meticulous preparation, especially during assembly and breading, so patience and attention to detail will yield the best results.

Needed Equipment

Essential Kitchen Tools

• Chef’s knife: For trimming and slicing eggplants and cheese
• Cutting board: A sturdy surface for preparation
• Measuring spoons and cups: For seasoning and ingredient accuracy
• Mixing bowls (at least three): For eggs, breadcrumbs, and flour
• Whisk or fork: To beat eggs thoroughly
• Kitchen towel or paper towels: For drying eggplant slices and draining fried pieces
• Slotted spoon or spider strainer: For removing fried items from hot oil
• Frying pan or deep skillet: Capable of holding enough oil for frying
• Thermometer (preferably digital): To monitor oil temperature accurately
• Baking sheet with parchment paper: For oven-baked version
• Cooling rack: Optional, for draining excess oil from fried pieces
• Spatula or tongs: For turning and handling breaded eggplant slices
• Grater or cheese slicer: For slicing smoked provola cheese
• Measuring spoons: To accurately measure seasonings and ingredients
• Kitchen brush or spoon: For applying oil if needed
• Serving plates and utensils: For presentation and eating

Tags

• Vegetarian
• Main Course
• Italian Cuisine
• Comfort Food
• Family-Friendly
• Gluten-Optional (if gluten-free breadcrumbs are used)
• Oven-Baked Option
• Fried Option
• Cheese Lover’s Dish
• Vegetable-Based

Serving Size

This recipe yields four generously sized Eggplant Cordon Bleu servings, suitable for a family meal or a gathering. Each serving includes one or two pieces, depending on appetite. The dish is rich and satisfying, making it an ideal main course paired with light sides. For smaller appetites or if serving as part of a multi-course meal, consider halving the portions or serving smaller pieces as part of a tapas-style spread.

Difficulty Level

Intermediate. This dish requires careful assembly, breading, and either frying or baking. Basic culinary skills such as slicing, breading, and frying are necessary, but meticulous attention to detail ensures optimal texture and flavor. Beginners can certainly attempt this recipe with patience and proper supervision, especially during the frying process, which involves hot oil.

Allergen Information

If you have specific allergen concerns, consider substituting gluten-free breadcrumbs and flour, and using dairy-free cheese options where necessary.

Dietary Preference

• Vegetarian: Yes, if ham is omitted or substituted with plant-based alternatives
• Vegan: Not suitable unless plant-based ham and cheese are used
• Gluten-Free: Possible with gluten-free breadcrumbs and flour
• Keto: Not suitable due to breadcrumb coating and eggplant’s carbohydrate content

Course

Main Course, suitable for lunch or dinner. It can also serve as a substantial appetizer or part of a multi-course meal with appropriate side dishes.

Cuisine

Italian-inspired, with influences from classic French schnitzel dishes, adapted for vegetarian preferences.

Ingredients

Ingredient Quantities

Instructions

Preparation of Eggplants

Begin by selecting the right eggplants. Medium-sized eggplants with smooth, shiny, and unblemished skin are ideal. Rinse the eggplants thoroughly under cold running water to remove any dirt or residues. Use a sharp chef’s knife to cut off the stem end and the bottom to create flat, stable surfaces. Slice the eggplants into approximately ½ cm thick rounds—aim for uniform thickness to ensure even cooking and a consistent breading process. Use a ruler if necessary to measure thickness, especially if you want precision for presentation purposes.

After slicing, place the eggplant rounds on a clean kitchen towel or paper towels and gently pat them dry. Removing excess moisture is crucial because moisture can interfere with the adhesion of the breading and cause oil splattering during frying. If the slices are wet, the breading may slide off or become soggy, diminishing the crispiness of the final dish. Let the slices rest for a few minutes to allow any residual moisture to evaporate.

Slicing the Cheese and Assembling the Filling

While the eggplant slices are drying, prepare the smoked provola cheese. Using a cheese slicer or a sharp knife, cut the cheese into thin slices roughly matching the size of the eggplant rounds. Thin slices facilitate easier layering and melting. Arrange the cheese slices on a plate or cutting board for easy access during assembly.

For the ham, if using slices from a deli, cut or fold them to match the size of the eggplant slices. The goal is to create a balanced filling that melts and complements the eggplant, cheese, and basil. Keep the cooked ham slices handy for quick assembly.

Setting Up the Breading Station

Establish a breading station to streamline the assembly process. In one bowl, crack the eggs and beat them thoroughly with a whisk or fork until the yolks and whites are fully combined. Season the beaten eggs with a pinch of fine salt and freshly ground black pepper to enhance flavor. This mixture will serve as the binding agent for the breading.

Prepare two additional bowls—one with all-purpose flour and the other with breadcrumbs. For the flour, you can season it lightly with salt and pepper, though this is optional. The breadcrumbs should be plain or seasoned, depending on your preference. For extra flavor, you could add dried herbs, garlic powder, or grated Parmesan cheese to the breadcrumbs.

Assembling the Eggplant Cordon Bleu

Take one eggplant slice and lay it flat on a clean surface. Place a piece of cooked ham on top, followed by a slice of provola cheese and a basil leaf. Carefully cover with another eggplant slice, aligning the edges to form a “sandwich.” Use your fingers to gently press the edges together, ensuring they stay intact during breading and frying.

Repeat this process for all slices, creating uniform “sandwiches.” If the slices are delicate, handle them gently to avoid tearing or misalignment. The basil leaves add a fresh aroma and flavor, but you can omit or substitute with other herbs if desired.

Breading Process

To bread each eggplant sandwich, start by dredging it lightly in the seasoned flour. Ensure all sides are coated evenly, shaking off excess flour. Next, dip the floured sandwich into the beaten eggs, allowing any excess to drip off. Finally, press the sandwich into the breadcrumbs, ensuring a thorough coating on all sides. For a more robust crust, you can repeat the egg wash and breadcrumb coating process, known as double breading. This extra step results in an even crunch and better protection of the filling during frying.

Cooking the Eggplant Cordon Bleu

Frying Method

Heat peanut oil in a deep pan or skillet over medium-high heat. Using a digital thermometer, monitor the oil temperature, aiming for about 180°C (350°F). To test if the oil is ready, drop a small piece of bread or breadcrumb into the oil—if it sizzles and turns golden within seconds, the oil is at the right temperature. Carefully place the breaded eggplant sandwiches into the hot oil, working in batches to prevent overcrowding. Fry each side for approximately 2 minutes or until golden brown and crispy. Use a slotted spoon or spider strainer to turn the sandwiches gently and remove them from oil once cooked.

Transfer the fried pieces onto a plate lined with paper towels to absorb excess oil. Rest for a minute before serving to allow the filling to settle and the crust to firm up.

Baking Method

Preheat your oven to 200°C (static) or 180°C (fan-assisted). Line a baking sheet with parchment paper to prevent sticking and facilitate cleanup. Arrange the breaded eggplant sandwiches on the prepared tray, leaving space between each piece for even heat distribution. Lightly spray or brush the tops with a small amount of oil to encourage browning. Bake for approximately 20 minutes in static mode or 15 minutes in fan-assisted mode, flipping the pieces halfway through to ensure uniform crispness. The baked version produces a lighter, still crunchy exterior with less oil absorption, ideal for health-conscious diners.

Serving Suggestions

Serve the Eggplant Cordon Bleu hot, ideally immediately after cooking for maximum crunch and melted cheese. Garnish with fresh basil leaves for added aroma and visual appeal. Pair with a crisp green salad, roasted vegetables, or a light vinaigrette to balance the richness of the dish. For an Italian-inspired touch, serve alongside a side of marinara sauce or a drizzle of balsamic reduction.

Preparation Tips

• Choose fresh, firm eggplants with smooth skin for optimal texture and flavor.
• If the eggplant slices are difficult to handle, chill them in the freezer for 10-15 minutes before assembly; this firms them up and makes handling easier.
• Use fresh basil for the best aroma, but dried basil can be used if fresh is unavailable—use about half the quantity.
• Ensure the oil reaches the correct temperature to prevent soggy breading or burnt crusts.
• If frying, maintain a steady oil temperature; avoid overcrowding the pan to prevent temperature drops.
• For a gluten-free version, substitute gluten-free breadcrumbs and flour, and ensure other ingredients are gluten-free.

Nutritional Information (Per Serving)

Tips and Tricks

• Use a thermometer to maintain precise oil temperature, ensuring perfect crispiness without burning.
• For extra flavor, season the breadcrumbs with garlic powder, dried herbs, or grated Parmesan cheese.
• Chill the assembled sandwiches briefly before breading to help them hold together better during frying.
• For a vegan alternative, replace ham with grilled zucchini or eggplant slices and use vegan cheese options.
• Always drain fried pieces on paper towels to remove excess oil, preserving crunchiness and reducing greasiness.

Add-ons and Variations

• Incorporate a thin layer of tomato sauce inside the sandwich for added moisture and flavor.
• Top with a sprinkle of grated Parmesan or Pecorino Romano before serving for an extra cheesy punch.
• Use different cheeses such as mozzarella, fontina, or vegan cheese for varied flavors.
• Wrap with prosciutto or pancetta instead of ham for a more decadent variation.
• Add a dash of hot sauce or chili flakes to breadcrumbs for a spicy kick.

Side Dishes

• Mixed green salad with balsamic vinaigrette
• Roasted seasonal vegetables
• Garlic roasted potatoes
• Simple couscous or quinoa salad
• Crusty artisan bread with olive oil

Improvements

• Use panko breadcrumbs for an even crunch and lighter coating.
• Experiment with different herbs and spices in the breadcrumb mixture for unique flavor profiles.
• Incorporate a thin layer of tomato or pesto inside the sandwich for added moisture and flavor.
• Try baking the dish with a breadcrumb top crust for a crispy, oven-finished texture.
• Use a double coating of egg and breadcrumbs for a thicker, crunchier crust.

Save and Store

Uncooked assembled sandwiches can be prepared ahead and stored in the refrigerator for up to 24 hours, wrapped tightly in plastic wrap or stored in an airtight container. Breaded and cooked leftovers should be cooled completely, then stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 180°C (350°F) for 10-15 minutes until heated through and crispy. Reheating in a skillet with a little oil can also restore crispiness.

FAQ

Can I freeze Eggplant Cordon Bleu?

Yes, assemble and bread the eggplant sandwiches, then freeze them unbaked or baked. Wrap individually in plastic wrap and store in an airtight container or freezer bag for up to 2 months. To cook, bake directly from frozen, adding an extra 5-7 minutes to the baking time, or fry carefully while adjusting the heat to prevent burning.

Can I make this dish vegan?

Yes, substitute plant-based ham, vegan cheese, and gluten-free breadcrumbs. You can also add a layer of grilled or roasted vegetables to replace the ham for a hearty vegan version.

What are some suitable side dishes?

Fresh salads, roasted vegetables, or lighter grains pair well with Eggplant Cordon Bleu. Avoid overly rich sides to balance the meal.

How do I prevent the breading from falling off during frying?

Ensure the eggplant slices are thoroughly dried, and the breading is pressed firmly onto the surface. Double breading can also improve adhesion. Maintaining the correct oil temperature prevents the crust from detaching.

Conclusion

Eggplant Cordon Bleu is an elegant, vegetarian-friendly dish that showcases the harmony of crispy breading with a melty, savory filling. Whether fried for maximum crunch or baked for a healthier approach, this dish offers versatility and indulgence in every bite. Its rich flavors and appealing presentation make it a standout on any dinner table, especially when paired with fresh sides and a light beverage. At Love With Recipes, we encourage you to experiment with different cheeses, herbs, and accompaniments to personalize this recipe to your taste. With a little patience and attention to detail, you can master this sophisticated dish that transforms humble eggplant into a culinary masterpiece.

References

• French Cuisine: Classic Techniques and Recipes, by Julia Child
• The Vegetable Lover’s Cookbook, by Lizette Lemaire