Eggplant cordon bleu

Name: Eggplant cordon bleu - Anemona D.
Ingredients: a medium-sized eggplant; about 100g cheese; 100g bacon; 2 eggs; flour; breadcrumbs; oil for frying; salt; pepper

Salad - Eggplant cordon bleu by Anemona D. - Recipia

To create a delicious and appealing dish, I started by taking a fresh eggplant, which I sliced into thin rounds, ensuring I got 8 rounds of suitable size. I immediately placed them in a bowl with water and salt, where I let them rest for 10 minutes. This step not only helps remove the bitterness from the eggplant but also achieves a more pleasant texture after cooking. After the time was up, I took the rounds out of the water and carefully dried them using absorbent paper towels to remove excess moisture. Next, I prepared the necessary ingredients for the filling. I sliced 4 pieces of cheese, making sure they were adjusted to the size of the eggplant rounds. Additionally, I prepared a few slices of bacon, which, like the cheese, needed to fit perfectly with the eggplant rounds. I began assembling my "schnitzels": I placed a slice of cheese on each eggplant round, followed by a slice of bacon, and then covered it with the other eggplant round. I pressed gently to fix them in place, and to ensure a better hold, I used toothpicks. After I finished assembling all the "schnitzels", the next step was breading. I prepared three separate bowls: one with flour, one with beaten egg, and one with breadcrumbs. Each "schnitzel" was first dipped in flour, ensuring it was evenly coated, then I dipped it in the beaten egg, and finally, I carefully rolled it in breadcrumbs. This process will provide a crispy and delicious crust, perfect to complement the soft texture of the eggplant and the filling. After all the schnitzels were prepared, I heated a deep pan with oil, ensuring the temperature was suitable for frying. When the oil was hot, I began frying each "schnitzel" individually, being careful not to overcrowd them to allow for even frying. Each side was fried until the crust became golden and crispy, which took about 3-4 minutes on each side. After frying, I placed the schnitzels on a paper towel to remove excess oil. Thus, I achieved a savory dish, with a perfect combination of flavors and textures, ideal to be served as an appetizer or main course alongside a fresh salad. The eggplant schnitzels with cheese and bacon can be accompanied by a yogurt sauce or a salad of tomatoes and cucumbers, bringing a pleasant contrast of tastes. The dish is not only delicious but also an ingenious way to enjoy vegetables in a novel way. Enjoy your meal!

Ingredients

a medium-sized eggplant
about 100g cheese
100g bacon
2 eggs
flour
breadcrumbs
oil for frying
salt
pepper

Eggplant cordon bleu

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