Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, eggplant cordon bleu with tomato and bread salad 🥗. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Eggplant cordon bleu with tomato and bread salad 🥗 is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Eggplant cordon bleu with tomato and bread salad 🥗 is something which I have loved my entire life.
To make the tomato and bread salad, quarter the cherry tomatoes and place into a serving bowl. Remove from the pan and let drain on paper towels before. In this nontraditional take on classic Italian bread salad, basil is a fitting flavoring for a fresh tomato vinaigrette.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Eggplant cordon bleu with tomato and bread salad 🥗:
- Prepare 2 large eggplant
- Get 400 g cherry tomato
- Take 2 slices ciabatta bread
- Make ready 160 ml olive oil
- Make ready 1 tbsp dry basil
- Prepare 5 g basil
- Get 150 g feta cheese
- Get 8 slices ham
- Prepare 150 g mozzarella
- Take 2 eggs
- Take 75 g breadcrumbs
- Get 75 g ground hazelnuts
- Take 75 g flour
- Prepare Vegetable oil for frying
- Take Salt
- Get Pepper
On the sides of dish to lay sliced tomato and lemon slices. Add salt and pepper to taste. This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles.
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.
Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. 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. Arrange the pork on plates and serve with the potato salad and lemon wedges. Marinated eggplant, sweet tomato and cilantro mediterranean style salad on light background, top view.
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