Eggplant cordon Bleu

Eggplant cordon bleu, the vegetarian recipe for a tasty summer main course

Eggplant cordon Bleu, prescription to prepare a second vegetarian tasty and flavorful that even children will love. An alternative to the classic meat-based recipe, this summer dish has a crunchy outer crust that encloses a soft, stringy cheese and zucchini filling.

To be prepared with fresh seasonal vegetables, the cordon bleu are usually cooked in boiling oil; to ensure that the filling does not come out and that the aubergines do not stick to the cooking oil, the canonical steps described below must be followed.

For a lighter version, eggplant cordon bleu they can also be cooked in the oven, in this way you can reduce calories without giving up the crunchiness.

Ingredients

1 eggplant
3 slices of edamer cheese
1 egg
zucchini to taste
1 flour to taste
breadcrumbs to taste
sunflower oil to taste

Preparation Time:
30 minutes
Cooking time:
5 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare aubergine cordon bleu: procedure

lavare the aubergine, cut off the stalk and cut it into slices about half a centimeter thick,
match each slice with another of similar size and arrange them open on a cutting board,
stuff one eggplant of each pair with pieces of cheese, courgettes and other pieces of cheese, and then cover with the other slice of aubergine,

passare now each pair of aubergines stuffed in flour, and then in the egg and finally in the breadcrumbs,

cook then on both sides in oil bills until golden brown and to absorb any excess oil on kitchen paper,

or put them in a baking tray lined with parchment paper and greased with oil, sprinkle them on the surface with a drizzle of oil and bake them in a hot oven at 200 ° for about ten minutes or in any case until golden brown.