Eggplant cordon bleu with tomato and bread salad

Step 1/5

• 1 slices ciabatta bread
• 2 tbsp olive oil
• ½ 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

• 1 eggplants
• 1½ 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

• 4 slices ham
• 75 g mozzarella
• 1 eggs
• 37½ g breadcrumbs
• 37½ g ground hazelnuts
• 37½ 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

• 200 g cherry tomatoes
• 75 g feta cheese
• 2½ g basil
• 2 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

• 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!

Enjoy your meal!