Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, eggplant cordon bleu with tomato and bread salad 🥗. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Eggplant cordon bleu with tomato and bread salad 🥗 is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Eggplant cordon bleu with tomato and bread salad 🥗 is something which I’ve loved my entire life. They’re nice and they look fantastic.
Dredge each eggplant cordon bleu in flour, then the egg, and then the hazelnut-breadcrumb mix. To make the tomato and bread salad, quarter the cherry tomatoes and place into a serving bowl. Photo "Eggplant salad with tomato and bread" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.
To get started with this recipe, we have to first prepare a few components. You can cook eggplant cordon bleu with tomato and bread salad 🥗 using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Eggplant cordon bleu with tomato and bread salad 🥗:
- Get 2 large eggplant
- Get 400 g cherry tomato
- Prepare 2 slices ciabatta bread
- Make ready 160 ml olive oil
- Take 1 tbsp dry basil
- Take 5 g basil
- Take 150 g feta cheese
- Prepare 8 slices ham
- Take 150 g mozzarella
- Prepare 2 eggs
- Get 75 g breadcrumbs
- Prepare 75 g ground hazelnuts
- Get 75 g flour
- Prepare Vegetable oil for frying
- Prepare Salt
- Take Pepper
Grilled eggplant is layered with tomatoes, basil and mozzarella then topped with olive oil and balsamic vinegar. Skip the lettuce and make this stacked roasted eggplant and tomato salad instead. Serve with vegetables, sliced bread or baked pita chips. Serve the eggplant with the tomatoes and spinach and spoon the vinaigrette over the top.
Instructions to make Eggplant cordon bleu with tomato and bread salad 🥗:
- Preheat oven to 180°C. 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 approximately 10 min.
- 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.
- Cut mozzarella into thick slices.Cut the ham.Add ground hazelnuts and breadcrumbs to a deep plate and mix well. Crack the eggs into another deep plat, 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-breadcrumbs mix.
- For salad,quarter the cherry tomatoes and place into a serving bowl. Slice basil into thin ribbons, crumble the feta cheese, add olive oil, and season with salt and pepper.
- Fry the eggplant cordon bleus in batches for approx 2-3 min. on each side.
Switch It Up: Turn this meal into a hearty sandwich. Use sliced mozzarella instead of bocconcini. Pile the eggplant, spinach, tomatoes, and mozzarella on split ciabatta rolls and drizzle with the vinaigrette. For cordon bleu: Flatten the pork and season with salt and pepper. Put one slice of cheese and one slice of ham on each, fold over and close with toothpicks.
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