Eggplant Cordon Bleu: the Easy Recipe for a Crispy and Golden Main Dish Perfect for Summer!

Summer is famous for its incredibly plentiful offer of both vegetables and fruit. Eggplants are among the tasty veggies available during this season, so we should all try to include them more into our diet. We're here, then, to present to you: Eggplant Cordon Bleu! A delicious and tasty main course, the vegetable variant of the classic cordon bleu, ideal for lunch or dinner for the whole family. In this case the sliced ​​chicken breast is replaced with slices of eggplant, while the ham and cheese filling remains unchanged: the result is therefore lighter but equally tasty.

Preparing them is really easy and quick: just cut a large aubergine into not too thin slices , stuff them in pairs with the ham and sliced ​​cheese filling and dip them in flour, eggs and breadcrumbs. Perfect for a light lunch or dinner, they can also be served as an appetizer, or, if you want, as a side dish to a more hearty meal.

What are Eggplant Cordon Bleu?

Eggplant Cordon Bleu is a delicious twist on the classic French dish, substituting eggplant for the traditional chicken or veal. Originating as a creative adaptation, this recipe combines Mediterranean flavors with the beloved concept of Cordon Bleu. To prepare it, slices of eggplant are layered with cheese and ham, then coated in flour, beaten eggs, and breadcrumbs. Drizzled with olive oil and baked to perfection, Eggplant Cordon Bleu offers a crispy, savory exterior with a melty, flavorful filling. This dish highlights the versatility of eggplant and brings a delightful fusion of culinary traditions to your table.

Tips for The Best Eggplant Cordon Bleu

• Opt for a firm, medium-sized eggplant with smooth, shiny skin. Smaller eggplants tend to have fewer seeds and a sweeter taste, which is ideal for this dish.
• After cutting the eggplant into slices, sprinkle them with salt and let them sit for about 30 minutes. This helps to draw out any bitterness and excess moisture. Rinse and pat them dry before assembling.
• To keep the layers intact while coating and cooking, consider using toothpicks to hold the slices together. Just remember to remove them before serving.
• After baking, let the eggplant cordon bleu rest for a few minutes before serving. This allows the cheese to set slightly, making it easier to slice and enjoy.
• Eggplant Cordon Bleu is best served hot, while the cheese is still gooey and the crust is crisp. Pair it with a simple salad or a side of roasted vegetables for a complete meal.

Should I Soak The Eggplant Before Cooking It?

Yes, you should soak eggplant slices in salted water for about 30 minutes before cooking. This process helps to remove any bitterness and excess moisture, resulting in a better texture and flavor for your Eggplant Cordon Bleu. After soaking, rinse and pat them dry before proceeding with the recipe.

What Type of Cheese is Best For This Recipe?

If you like, you can replace the sliced ​​soft cheese with well-dried mozzarella or provolone or smoked scamorza. What matters is that it's a type of cheese that melts well and provides a gooey result.

How Can I Get the Breading to Stick?

To get the breading to stick, first ensure the eggplant slices are dry. Press the breadcrumbs gently onto the slices to ensure they adhere well.

Can I Fry These, Instead of Baking?

Yes! Frying will give the eggplant a crispier exterior. Simply heat oil in a pan over medium heat and cook the coated eggplant slices until golden brown and crispy on both sides. Ensure to drain them on paper towels to remove excess oil before serving.

Can I Cook This in The Air Fryer?

Yes, absolutely! In this case, grill the aubergines before stuffing and breading them. Place them in the fryer, spray with oil and cook at 374°F (190°C) for about 15 minutes.

Is This Recipe Vegetarian?

No, this recipe is not vegetarian because it includes ham. To make it vegetarian, you can substitute the ham with a vegetarian deli slice or omit it altogether.

Why Did My Eggplant Cordon Bleu Turned Out Soggy?

The Cordon Bleu might have turned out soggy if the eggplant wasn't properly dried after soaking, if too much oil was used, or if it wasn't cooked at a high enough temperature. Ensuring the eggplant slices are well-dried and baking at the right temperature with just a drizzle of oil can help achieve a crispy texture.

Can I Make These in Advance?

Yes, you can! Assemble and coat the eggplant slices, then store them in the refrigerator for up to a day before baking. This allows you to prep ahead and bake when ready to serve, ensuring they are fresh and crispy.

Can I Freeze These Eggplant Cordon Bleu?

Yes!  To freeze, assemble and coat the eggplant, then place them on a baking sheet to freeze individually. Once frozen, transfer them to an airtight container or freezer bag. When ready to eat, bake them directly from frozen until heated through and crispy.

More Eggplant Recipes For Your Summer

Eggplant Mille Feuille

Stuffed Eggplants

Fried Eggplant Fans

Eggplant Cutlets

How to Store Eggplant Cordon Bleu

You can store the Eggplant Cordon Bleu for 1 day in the refrigerator, in an airtight container: just heat them for a few minutes in the oven, microwave or air fryer, before serving.

How to Make Eggplant Cordon Bleu

Cut the eggplant into slices and transfer two slices to the cutting board.

Arrange cheese slices and ham on one slice of the eggplant and cover with another slice.

Pass the eggplant slices in the flour.

Dip it in the egg mixture.

Finally, bread them, pressing gently on all sides to make sure that the breadcrumbs stick to the surface.

Pour a drizzle of olive oil in a baking pan covered with parchment paper and transfer the eggplant cordon bleu on top of it. Add a drizzle of olive oil over the cordon bleu and then bake at 360°F (180°C) for about 30 minutes.

Serve the Eggplant Cordon Bleu while they're still warm and gooey. Enjoy!