Zucchini and Eggplant Cordon Bleu

17/11/2023

I can offer you a recipe to make Zucchini and Eggplant Cordon Bleu. It is a dish that combines the traditional technique of chicken or veal cordon bleu, but with a base of vegetables for a vegetarian variant.

Ingredients for 4 people:

2 large zucchinis
2 large eggplants
200 g of mozzarella (or another cheese that melts well)
100 g of flour
2 eggs
150 g of breadcrumbs
Salt and pepper to taste
Oil for frying

Preparation

Start by washing the zucchinis and eggplants, then cut them into longitudinal slices about 5 mm thick. You can use a vegetable peeler or a mandoline slicer to get even slices.
Get the slices grill-ready by grilling them in a non-stick pan or on a grill on both sides until they have softened and taken on a nice golden color. This will also get rid of some of the excess moisture.
Cut the mozzarella into thin slices.
Take two slices of zucchini or eggplant, place two slices of mozzarella between them, trying not to reach too close to the edges, and press down slightly to seal well.
Prepare three deep plates: one with flour, one with beaten eggs seasoned with salt and pepper, and the last with the breadcrumbs.
Dip the stuffed zucchini/eggplant first into the flour, then into the egg, and finally into the breadcrumbs, making sure to cover them well on all sides.
Heat a generous amount of oil in a pan, and when it’s hot, fry the cordon bleu until they are golden on both sides.
Drain them on paper towels to remove excess oil and serve them hot.

Remember that, being fried, Zucchini and Eggplant Cordon Bleu should be consumed in moderation, but it will be a delicious way to offer vegetables!

Curiosity

The name “Cordon Bleu” comes from a French term meaning “blue ribbon” and originally refers to the Order of the Knights of the Holy Spirit, founded in 1578 by Henry III of France. The members of this order wore a blue ribbon from which the Order’s cross hung. Over time, this term has become synonymous with excellence, transferring its meaning to the culinary field to indicate high-quality dishes.