Recipe for Eggplant Cordon Bleu

Preheat the oven to 200°C.

Cut the eggplants into slices 1 cm thick. You will need 8 slices for 4 people. Brush them with olive oil on both sides and place them on a sheet of baking paper. Bake for about 12 minutes at 180°C. They can also be sautéed directly in the pan.

Once the slices of eggplant are cooked, set them aside.

Beat the egg with the salt and set the mixture aside. Place the breadcrumbs in a wide container.

Place two slices of eggplant next to each other, then put half a slice of ham and a good portion of cheese on the slices. Fold the filled eggplant slices over themselves. Dip them in egg and then in breadcrumbs. (Repeat this step for the other slices).

To finish Once the breaded cutlets are prepared, brush them with olive oil and bake them for about 30 minutes at 180°C. You can also fry them in a pan.