Eggplant Cordon Bleu

A tasty snack with cheese, ham, and eggplant – simple recipe, inspired by French Cordon Bleu recipe. Easy to make – quick snack for a family dinner, picnic, or party menu. 


EGGPLANT CORDON BLEU RECIPE

Ingredients (4 snacks)

  • 1 Eggplant  (~ 240g)
  • 100 g of Ham
  • 100 g of Cheese (Emmental)
  • Salt, Black Pepper
  • 2 Eggs
  • 50 g of Plain Flour
  • 120 g of Breadcrumbs
  • Vegetable Oil for frying

Instructions

Cut the eggplant into thin (5 mm) slices — salt and leave for 30 minutes in a colander.

Slice ham and cheese.

Rinse the eggplant slices with water and dry on a paper towel.

Put ham on a slice of eggplant, then put cheese, add ham and cover with eggplant — salt, pepper, and roll in flour.

Beat the eggs well in a bowl, and then dip the sandwiches in it. After, roll in breadcrumbs on all sides. If necessary, repeat the last two steps.

Fry on low heat in large quantities of vegetable oil. Turn over and fry on the other side. Put on a paper towel, salt. 

Chef’s tips:

  • For ham and cheese, we used a round metal shape of the same size as eggplant. But you can cut it into square or any other form.
  •  Breaded cordon bleu can be stored in the refrigerator for several hours.
  •  Cooked sandwiches can be cooled, cut into four pieces, and served at the table as a snack or antipasto. 
A tasty snack with cheese, ham, and eggplant
    A tasty snack with cheese, ham, and eggplant - simple recipe, inspired by French Cordon Bleu recipe.

    Eggplant Cordon Bleu

    Servings: 4

Ingredients

  • 1 Eggplant (~ 240g)
  • 100 g of Ham
  • 100 g of Cheese (Emmental)
  • Salt, Black Pepper
  • 2 Eggs
  • 50 g of Plain Flour
  • 120 g of Breadcrumbs
  • Vegetable Oil for frying

Instructions

  1. Cut the eggplant into thin slices — salt and leave for 30 minutes in a colander. Slice ham and cheese. Rinse the eggplant slices with water and dry on a paper towel. Put ham on a slice of eggplant, then put cheese, add ham and cover with eggplant — salt, pepper, and roll in flour. Beat the eggs well in a bowl, and then dip the sandwiches in it. After, roll in breadcrumbs on all sides. If necessary, repeat the last two steps.
  2. Fry on low heat in large quantities of vegetable oil. Turn over and fry on the other side. Put on a paper towel, salt.
    eggplant cordon bleu, aubergine cordon bleu