Eggplant cordon bleu

Two layers of crispy aubergines that enclose a heart of stringy mozzarella. Eggplant cordon bleu draw inspiration from the meat-based originals but are made with only vegetable ingredients. A tantalizing second course that conquers young and old for its simplicity and goodness. Vegetarian cordon bleu can be served plain, still hot, or accompanied by a light salad made with valerian, cherry tomatoes and walnuts.

We have prepared them with our lactose-free mozzarella “Gemella”. But, if you prefer, you can make them with normal mozzarella.

To make the eggplant cordon bleu , start by cutting the eggplant into 1/2 cm slices, salt them and let them rest for 30 minutes so that they release the excess liquid. Dry them well with a cloth.

Bread the eggplants with breadcrumbs and salt, press well so that it sticks. Place them on an oiled baking sheet. Bake at 180° for 20 minutes, turning them halfway through cooking.

Put the diced mozzarella on some slices of eggplant and cover with another slice, sandwich type. Bake for another 10 min.

Remove from the oven, season them with cherry tomatoes and fresh basil and serve hot and stringy.