Eggplant Cordon Bleu Recipe
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 230g |
| Cooked ham | 120g |
| Smoked provola cheese | 120g |
| Eggs | 2 |
| Fresh basil leaves | 4 |
| Breadcrumbs | As needed |
| All-purpose flour | As needed |
| Fine salt | To taste |
| Black pepper | To taste |
| Peanut oil | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-350 |
| Protein | 12-15g |
| Fats | 10-15g |
| Carbohydrates | 20-25g |
| Fiber | 4-5g |
| Sodium | 600-800mg |
Instructions
1. Prepare the Eggplant:
- Begin by washing the eggplants thoroughly.
- Remove both ends and slice them into ½ cm thick rounds for uniform cooking.
- Pat the slices dry with a clean kitchen towel to remove excess moisture.
2. Slice the Cheese:
- Cut the smoked provola into thin slices. Ensure the slices are similar in size to the eggplant rounds for easy layering.
3. Set Up the Breading Station:
- Crack the eggs into a bowl, beat them well, and season with a pinch of salt and black pepper.
- Place breadcrumbs and all-purpose flour into two separate bowls.
4. Assemble the Cordon Bleu:
- Lay half of the eggplant slices flat on a clean surface.
- Top each slice with a piece of cooked ham, a slice of provola cheese, and a fresh basil leaf.
- Cover with another eggplant slice to form a “sandwich.”
5. Bread the Eggplant Cordon Bleu:
- Carefully coat each “sandwich” in flour, ensuring even coverage on both sides.
- Dip it into the beaten eggs, allowing any excess to drip off.
- Finally, coat it in breadcrumbs, pressing lightly to help the breadcrumbs adhere well.
6. Fry to Perfection:
- Heat peanut oil in a deep pan or pot to about 180°C (350°F). Test the oil with a small piece of bread—if it sizzles and browns, it’s ready.
- Fry the eggplant cordon bleu in batches, cooking them for about 2 minutes per side or until golden and crispy.
- Use a slotted spoon to transfer the cooked pieces to a plate lined with paper towels to drain excess oil.
7. Oven-Baked Option:
- For a lighter alternative, preheat your oven to 200°C (static) or 180°C (fan-assisted).
- Place the breaded eggplant sandwiches on a baking tray lined with parchment paper.
- Bake for 20 minutes (static) or 15 minutes (fan), flipping halfway through to ensure even browning.
8. Serve:
- Serve the eggplant cordon bleu hot and crispy, garnished with fresh basil leaves if desired. Enjoy as a main course paired with a side salad or roasted vegetables.
Tips for Success
- Choose the Right Eggplants: Opt for medium-sized eggplants with smooth, unblemished skin for the best flavor and texture.
- Dry the Slices Well: This step is crucial to ensure the breading sticks properly and the oil doesn’t splatter during frying.
- Watch the Oil Temperature: Maintaining a consistent 180°C (350°F) prevents the breading from burning before the cheese melts inside.
This Eggplant Cordon Bleu recipe combines crispy, golden breading with a melty, savory filling, making it a delightful vegetarian-friendly twist on the classic dish. Whether fried or baked, it’s bound to become a favorite for any meal!
