Eggplant cordon bleu
Eggplant cordon bleu are a tasty vegetable appetizer that can also be served as a main course. They cook in the oven or in a pan. To prepare the cordon bleu you will need large round eggplants, I used purple eggplants. If you want small cordon bleu, you can also use smaller eggplants (even long eggplants, if you want) and cut them into round slices. Below, you will find both the procedure for preparing fried vegetable cordon bleu and the recipe for baked eggplant cordon bleu. If you are in the mood for a delicious appetizer or need a dinner-saving recipe, this recipe with vegetables will be for you. They are quick and easy to prepare, so, if unexpected guests arrive, you already know what to prepare!
Ingredients
1 round eggplant (I used purple eggplant)4 slices cooked prosciutto2 slices1 egg1 tablespoon plain yogurt breadcrumbsfloursaltblack peppergarlic powder peanut oil
Preparation
Wash the eggplant and cut it into thin round slices (about 2-3 millimeters). Cut the slices of cheese slices in half, so that you have 4 pieces of cheese slices available. If they are very large, cut the slices of cooked ham in half as well: you will need 4 pieces of cooked prosciutto.
ASSEMBLE THE EGGPLANT CORDON BLEU
First of all, prepare the cooked prosciutto dumplings. Place a slice of cooked ham on a cutting board. In the center of the slice of cooked prosciutto, put a piece of slice. Close the slice of cooked ham around the slice, so that the slice, being trapped in the cooked prosciutto, melting during cooking does not drip into the pan. Place the cooked prosciutto bundle on a slice of egg plants and cover with a second slice of egg plant, like a sandwich. Beat the egg with the yogurt and a pinch of salt (if you want, you can also avoid the yogurt). Pour the breadcrumbs into a dish, add a little ground pepper and garlic powder to taste and mix. In another dish, pour flour. First dip the cordon bleu in the flour, so as to flour them on all sides. Then dip them in the egg. Finally, in the mix of breadcrumbs and flavorings. Pour the peanut oil into the pan and heat it up. Fry the vegetable cordon bleu over medium heat, first on one side and, when it has become golden, turn them upside down and cook them on the other side as well. When the vegetable cordon bleu are golden on all sides, transfer them to a plate with paper towels, season with salt and chopped parsley to taste and serve immediately.
Eggplant cordon bleu are a tasty vegetable appetizer that can also be served as a main course. They cook in the oven or in a pan. To prepare the cordon bleu you will need large round eggplants, I used purple eggplants. If you want small cordon bleu, you can also use smaller eggplants (even long eggplants, if you want) and cut them into round slices. Below, you will find both the procedure for preparing fried vegetable cordon bleu and the recipe for baked eggplant cordon bleu. If you are in the mood for a delicious appetizer or need a dinner-saving recipe, this recipe with vegetables will be for you. They are quick and easy to prepare, so, if unexpected guests arrive, you already know what to prepare!
Ingredients
1 round eggplant (I used purple eggplant)
4 slices cooked prosciutto
2 slices
1 egg
1 tablespoon plain yogurt
breadcrumbs
flour
salt
black pepper
garlic powder
peanut oil
Preparation
Wash the eggplant and cut it into thin round slices (about 2-3 millimeters). Cut the slices of cheese slices in half, so that you have 4 pieces of cheese slices available. If they are very large, cut the slices of cooked ham in half as well: you will need 4 pieces of cooked prosciutto.
ASSEMBLE THE EGGPLANT CORDON BLEU
First of all, prepare the cooked prosciutto dumplings. Place a slice of cooked ham on a cutting board. In the center of the slice of cooked prosciutto, put a piece of slice. Close the slice of cooked ham around the slice, so that the slice, being trapped in the cooked prosciutto, melting during cooking does not drip into the pan. Place the cooked prosciutto bundle on a slice of egg plants and cover with a second slice of egg plant, like a sandwich. Beat the egg with the yogurt and a pinch of salt (if you want, you can also avoid the yogurt). Pour the breadcrumbs into a dish, add a little ground pepper and garlic powder to taste and mix. In another dish, pour flour. First dip the cordon bleu in the flour, so as to flour them on all sides. Then dip them in the egg. Finally, in the mix of breadcrumbs and flavorings. Pour the peanut oil into the pan and heat it up. Fry the vegetable cordon bleu over medium heat, first on one side and, when it has become golden, turn them upside down and cook them on the other side as well. When the vegetable cordon bleu are golden on all sides, transfer them to a plate with paper towels, season with salt and chopped parsley to taste and serve immediately.
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