The eggplant cordon bleu is a variant of the known chicken cordon bleu. This version is much lighter and easy to prepare. You can really make it in little time. And it doesn’t require any special expertise.
Salt and pepper
Extra virgin Olive oil
Mozzarella and prosciutto to stuff them
Cut the eggplants in slices of about 1 cm thin. In a bowl, lightly beat the eggs and add some pepper and salt. In a plate, mix the breadcrumbs with some Parmesan cheese. Put some flour in another plate. Now it’s time to assemble the cordon bleu. Put a slice of mozzarella and a slice of ham between two eggplant slices. Press them to hold the stuffing and then pass carefully onto the flour, the beaten eggs and breadcrumbs. Place them on a baking tray covered with parchment paper and spray oil on them. Bake for 20 minutes at 180 C*. Take the baking tray from the oven, turn each one carefully upside down and bake for 20 minutes more or until the mozzarella is melted. Serve warm or at room temperature.
Try it, you’ll love it too!