Eggplant cordon Bleu

Ideal for
4 people


Preparation time
75 minutes


Montrone scamorza 8 slices (about 80 gr total)
eggplant 8 slices
cooked ham 4 slices (about 80 gr total)
2 medium eggs
milk 50 ml

breadcrumbs 100 gr
flour 100 gr
salt and pepper to taste

peanut oil 600 ml


Cut the aubergines into slices 1 cm thick in the direction of the width in order to obtain circular slices. Sprinkle the aubergines with coarse salt and let them drain for at least 1 hour, in order to remove the bitterness, then remove the salt and dry them with absorbent paper.

Take a slice of aubergine, put a slice of smoked cheese on it, then a slice of cooked ham and cover with another slice of smoked cheese, finally close with another aubergine like a sandwich.

Pass the cordon bleu first in the flour, focusing well on the edges to seal them, then in the salted and peppered beaten egg and finally in the breadcrumbs.
Fry the aubergine cordon blue in peanut oil at 175 ° until golden brown on both sides.

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