Eggplant cordon bleu

Name: Eggplant cordon bleu
Ingredients: 2 medium eggplants (about 600 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g pressed ham; 100 g cheese; 100 g white flour; 2 eggs; 100 g breadcrumbs; 100 ml oil

Salad - Eggplant cordon bleu by Floriana D. - Recipia

Eggplant cordon bleu is fried after the salted slices sit for 15 minutes, and the thin cut lets them fold. Pressed ham and cheese stay between the breaded layers, with a golden crust and a soft middle. I cut the eggplant into slices about half a centimeter thick so they fold without breaking. Preparation: 20 minutes. Cooking: 20 minutes. Resting: 15 minutes. Total time: 55 minutes. Serves: 4. About 570 kcal and 21 g protein per serving.

Ingredients

2 medium eggplants (about 600 g)
1 teaspoon salt
1/2 teaspoon ground pepper
100 g pressed ham
100 g cheese
100 g white flour
2 eggs
100 g breadcrumbs
100 ml oil

Preparation

1. Cut the eggplants into thin slices, about 5 mm thick. Sprinkle with 1 teaspoon of salt and leave for 15 minutes, until softened. Pat off the moisture and sprinkle with 1/2 teaspoon of ground pepper. 2. Place a thin slice of ham and one of cheese on each eggplant slice, then fold it over. The filling should stay inside the edges. 3. Coat each slice in 100 g of flour, then dip it in 2 beaten eggs and coat it with 100 g of breadcrumbs, covering all sides. 4. Heat 100 ml of oil in a pan. Fry the slices in batches for 2-3 minutes on each side, about 20 minutes in total, until the crust is golden and the eggplant has softened. Transfer them to paper towels.

Notes

For a gluten-free version, use 100 g each of gluten-free flour and breadcrumbs, and check the ham label too. The eggs and dairy remain in the dish. Very large eggplants with lots of seeds can be more bitter, and an overcrowded pan cools the oil. I make them close to mealtime so I can serve them warm. You can serve them with a tomato salad. Leftovers keep in a sealed container in the fridge for up to 3 days.