Instructions:
- Preparation:
- Rinse the aubergines under running water, dry them well, and trim. Cut them into slices approximately 0.5 cm thick.
- Composing Cordon Bleu:
- Stuff a slice of aubergine with ham, well-drained mozzarella, provolone, and basil leaves. Cover it with another slice of the same size and press lightly to seal. Repeat for all slices.
- Coating:
- Prepare three bowls with flour, beaten eggs with salt, pepper, and grated parmesan, and breadcrumbs.
- Coat the cordon bleu by first dredging in flour, then dipping in the egg mixture, and finally coating with breadcrumbs.
- Optional Double Breading:
- For a crispier coating, repeat the egg and breadcrumb coating steps for a double layer.
- Baking/Frying:
- Baking: Place the cordon bleu on an oiled baking tray, drizzle with olive oil, and bake at 180°C for 35 minutes. Turn them halfway through and switch to the grill for the last 5 minutes.
- Frying: Alternatively, heat peanut oil in a deep pan and fry the cordon bleu for 2-3 minutes on each side until golden brown.
- Serving:
- Once golden and crispy, the eggplant cordon bleu are ready. Enjoy them hot to savor the stringy effect.
This recipe offers two delicious ways to prepare eggplant cordon bleu: a healthier baked version and a more indulgent fried one. Choose your preferred method and enjoy this flavorful dish!
