Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, eggplant cordon bleu with tomato and bread salad 🥗. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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. Guidecentral is a fun and visual way to discover DIY ideas learn new skills, meet amazing people who share your passions and even upload your own DIY guides.
Eggplant cordon bleu with tomato and bread salad 🥗 is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Eggplant cordon bleu with tomato and bread salad 🥗 is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. 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
- Take 400 g cherry tomato
- Make ready 2 slices ciabatta bread
- Prepare 160 ml olive oil
- Make ready 1 tbsp dry basil
- Prepare 5 g basil
- Get 150 g feta cheese
- Take 8 slices ham
- Take 150 g mozzarella
- Make ready 2 eggs
- Get 75 g breadcrumbs
- Prepare 75 g ground hazelnuts
- Prepare 75 g flour
- Take Vegetable oil for frying
- Get Salt
- Take Pepper
This is one of my favorite recipes to make when eggplants and tomatoes are growing overnight in my garden during the heat of summer. This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles. Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes.
Steps 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.
Salad mix on a plate to serve. On the sides of dish to lay sliced tomato and lemon slices. Add salt and pepper to taste. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine.
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