Eggplant Cordon Bleu

I can describe to you how to prepare Italian-style Eggplant Cordon Bleus. It’s a dish that combines the classic elements of Cordon Bleu with Italian vegetarian cuisine. Here’s the recipe:

Ingredients

• Large eggplants, 2
• Slices of cooked ham, 4
• Slices of cheese of your choice (for example, mozzarella or fontina), 4
• Flour, as needed
• Eggs, 2
• Breadcrumbs, as needed
• Salt and pepper, to taste
• Oil for frying

Preparation

1. Start by washing the eggplants and cutting them lengthwise into slices about half a centimeter thick.
2. Set up a breading station: in one bowl, beat the eggs with salt and pepper, in another put the flour, and in a third, the breadcrumbs.
3. Take a slice of eggplant, lay a slice of ham and then a slice of cheese on top. Cover with another slice of eggplant to form the “cordon bleu.” Repeat to create the desired number of cordon bleus.
4. Dip each eggplant cordon bleu into the flour, then the beaten eggs, and finally into the breadcrumbs, making sure to coat them well on all sides.
5. Heat plenty of oil in a pan and once hot, fry the eggplant cordon bleus until they are golden brown on both sides.
6. Drain them on paper towels to remove excess oil.
7. Serve hot, accompanied if you wish by a fresh salad or a tomato sauce for dipping.

Curiosity

The Cordon Bleu, a classic dish of Swiss and French origin which commonly combines meat cutlets wrapped around cheese and ham, is reinterpreted here with a vegetarian twist using eggplants, a vegetable much loved in Italian cuisine. This variant offers a similar texture and rich flavor, while maintaining a vegetable base.