After the parmigiana, this is my favorite recipe with eggplants. I know it isn’t a light dish but, if you prefer, you can also bake these cordon bleu and the final result will be delicious as well. The important thing is to perfectly coat the edges of the eggplant sandwich, so that the mozzarella cheese won’t leak out all over in your frying oil. This is my recipe!
- Rinse the eggplant and remove the extremities. Cut into 14 thin slices. Arrange them over a baking tray lined with parchment paper, sprinkle a pinch of salt on top and bake for about 15 minutes.
- Cut the Mozzarelle into slices and soak up its moisture with some paper towels. Now make sandwiches by placing one slice of ham and one of mozzarella in between two slices of eggplant.
- Dip the cordon bleu in the beaten eggs and then coat with the breadcrumbs. Repeat this passage only all over the sides.
- Dip fry the cordon bleu until golden brown. Serve seasoning with a pinch of fleur de del.