Eggplant cordon bleu with tomato and bread salad

Based on 11 ratings
Lisa

Lisa

Contributor

Difficulty

Easy 👌
35
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
eggplants (large)
400 g cherry tomatoes
2 slices ciabatta bread
160 ml olive oil (divided)
1 tbsp dried basil
5 g basil
150 g feta cheese
8 slices ham
150 g mozzarella
eggs
75 g breadcrumbs
75 g ground hazelnuts
75 g flour
vegetable oil (for frying)
salt
pepper
Metric
Imperial

Utensils

  • baking sheet
  • large bowl
  • cutting board
  • knife
  • pastry brush
  • 3 plates
  • cookie cutter
  • whisk
  • frying pan
  • paper towels
  • spatula

Nutrition per serving

Cal
1044
Protein
41 g
Fat
76 g
Carb
51 g
  • Step 1/5

    Preheat oven to 180°C/350°F. Cut the two slices of bread into cubes. Transfer to a bowl, add olive oil and dried basil, and toss until evenly coated. Transfer to a baking sheet and bake for approx. 8 – 10 min. or until golden.
    • 2 slices ciabatta bread
    • 4 tbsp olive oil
    • 1 tbsp dried basil
    • baking sheet
    • large bowl
    • cutting board
    • knife

    Preheat oven to 180°C/350°F. Cut the two slices of bread into cubes. Transfer to a bowl, add olive oil and dried basil, and toss until evenly coated. Transfer to a baking sheet and bake for approx. 8 – 10 min. or until golden.

  • Step 2/5

    In the meantime, trim the ends off the eggplants, cut into thick slices, and season well with salt. Transfer to a baking sheet, brush the slices with olive oil, and transfer to the oven to cook for approx. 35 min. 180°C/350°F, or until soft and cooked through. Once ready, remove bread from the oven and set aside to cool.
    • eggplants
    • 3 tbsp olive oil
    • pastry brush
    • baking sheet

    In the meantime, trim the ends off the eggplants, cut into thick slices, and season well with salt. Transfer to a baking sheet, brush the slices with olive oil, and transfer to the oven to cook for approx. 35 min. 180°C/350°F, or until soft and cooked through. Once ready, remove bread from the oven and set aside to cool.

  • Step 3/5

    Cut the mozzarella into thick slices. Stack the ham, use a cookie cutter to press into rounds, and set aside. Add ground hazelnuts and breadcrumbs to a deep plate and mix well. Crack the eggs into another deep plate, season with salt, and whisk well. Add flour to a third deep plate. Season eggplant slices with salt. Place two rounds of ham on top of half the eggplant slices, followed by a slice of mozzarella. Place remaining eggplant slices on top. Dredge each eggplant cordon bleu in flour, then the egg, and then the hazelnut-breadcrumb mix.
    • 8 slices ham
    • 150 g mozzarella
    • eggs
    • 75 g breadcrumbs
    • 75 g ground hazelnuts
    • 75 g flour
    • 3 plates
    • cookie cutter
    • whisk

    Cut the mozzarella into thick slices. Stack the ham, use a cookie cutter to press into rounds, and set aside. Add ground hazelnuts and breadcrumbs to a deep plate and mix well. Crack the eggs into another deep plate, season with salt, and whisk well. Add flour to a third deep plate. Season eggplant slices with salt. Place two rounds of ham on top of half the eggplant slices, followed by a slice of mozzarella. Place remaining eggplant slices on top. Dredge each eggplant cordon bleu in flour, then the egg, and then the hazelnut-breadcrumb mix.

  • Step 4/5

    To make the tomato and bread salad, quarter the cherry tomatoes and place into a serving bowl. Slice basil into thin ribbons, crumble in the feta cheese, add olive oil, and season with salt and pepper. Toss well and set aside.
    • 400 g cherry tomatoes
    • 150 g feta cheese
    • 5 g basil
    • 4 tbsp olive oil
    • salt
    • pepper

    To make the tomato and bread salad, quarter the cherry tomatoes and place into a serving bowl. Slice basil into thin ribbons, crumble in the feta cheese, add olive oil, and season with salt and pepper. Toss well and set aside.

  • Step 5/5

    Heat vegetable oil in large pan set over medium-high heat. Fry the eggplant cordon bleus in batches for approx. 2 – 3 min. on each side, or until golden-brown. Remove from the pan and let drain on paper towels before serving with the tomato and bread salad. Enjoy!
    • vegetable oil for frying
    • frying pan
    • paper towels
    • spatula

    Heat vegetable oil in large pan set over medium-high heat. Fry the eggplant cordon bleus in batches for approx. 2 – 3 min. on each side, or until golden-brown. Remove from the pan and let drain on paper towels before serving with the tomato and bread salad. Enjoy!