Cordon bleu di melanzane
- Energy Kcal 857
- Carbohydrates g 47.9
- of which sugars g 3.5
- Protein g 22.9
- Fats g 63.7
- of which saturated fat g 12.7
- Fiber g 3.8
- Cholesterol mg 148
- Sodium mg 1513
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 16 min
- Makes: 4 pieces
- Cost: Low
PRESENTATION
If you’re hunting for a fun twist on a classic French dish, cordon bleu di melanzane is definitely worth trying. It’s like magic, really. Instead of the usual chicken or turkey, this one uses tender eggplant slices filled with savory ham and smoked provola cheese. And you know what? That little hint of basil adds an extra burst of flavor.
The real magic? It happens during the double breading process. First, flour. Then, breadcrumbs. Result? A crispy and golden crust when fried. Seriously good stuff. Want something lighter? Go for the cordon bleu melanzane al forno. Same deliciousness, just less guilt.
This dish—pretty much perfect—is great for a second course, especially for kids who might want a break from the usual meat options. The soft eggplant? It really, really absorbs the flavors of the ham and cheese, making each bite moist and gooey inside while staying crunchy outside. Add a fresh salad or roasted veggies, and bam, you’ve got a meal.
And look, if you’re feeling adventurous, try variations like cordon bleu melanzane e zucchine or cordon bleu melanzane e prosciutto. Mix it up a bit! The dish is super flexible, so experiment with different fillings or spices. Keeps it exciting every time. Whether you fry it for that extra crunch or opt for the oven-baked version, ricetta cordon bleu melanzane is sure to satisfy everyone at the table. It's the perfect blend of comfort and creativity—no question. Easy favorite, for sure.
You might also like:
INGREDIENTS
- Ingredients for 4 Cordon Bleu
- Eggplant 0.5 lb (230 g)
- Prosciutto cotto 4.2 oz (120 g) - sliced
- Smoked provola cheese 4.25 oz (120 g)
- Eggs 2
- Basil 4 leaves
- Breadcrumbs to taste
- Type 00 flour to taste
- Fine salt to taste
- Black pepper to taste
- for frying
- Peanut seed oil to taste
How to prepare Cordon bleu di melanzane
To make the eggplant cordon bleu, start by preparing the eggplants: wash the eggplant, trim the two ends, and cut it into slices about 1/4 inch thick 1 and weighing about 0.9 oz. Place the slices in a colander over a bowl, salt them 2, and let them rest for about half an hour so that they lose their water content. For further details, consult the guide How to clean and cut eggplant. Meanwhile, also cut the smoked provolone into thin slices 3.
Now prepare what is needed for the breading: beat the eggs in a bowl 4, salt, pepper, and set aside. In 2 separate bowls, place the breadcrumbs 5 and flour. After 30 minutes, rinse the eggplant slices under running water 6
and dry them well with a kitchen towel 7. Now everything is ready to assemble the cordon bleu: arrange the eggplant slices on a plate, fill with a slice of cooked ham 8 (each slice of ham weighs about 1 oz), with a basil leaf 9
and with a slice of smoked provolone 10, each slice of provolone also weighs about 1 oz. Place another eggplant slice on top, creating a sort of sandwich 11. Now proceed with the breading: take a cordon bleu, pass it in the flour on one side 12
and then on the other side 13, then dip it in the beaten eggs 14 and finish by passing it in the breadcrumbs 15.
Proceed with frying: place the seed oil in a high-sided pot, heat the oil until it reaches a temperature of about 350°F, immerse the cordon bleu one at a time using a slotted spoon 16, fry them until golden on both sides, it will take about 2 minutes per side 17, then drain them on a tray lined with paper towels 18. Once cooking is complete, serve the eggplant cordon bleu immediately while hot. If you prefer, you can bake the cordon bleu: place them on a baking sheet lined with parchment paper and bake in a static preheated oven at 400°F for about 20 minutes (or in a fan oven at 350°F for 15 minutes), making sure to turn them halfway through cooking.