Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, eggplant cordon bleu with tomato and bread salad š„. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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. In this nontraditional take on classic Italian bread salad, basil is a fitting flavoring for a fresh tomato vinaigrette.
Eggplant cordon bleu with tomato and bread salad š„ is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Eggplant cordon bleu with tomato and bread salad š„ is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook eggplant cordon bleu with tomato and bread salad š„ 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 š„:
- Get large eggplant
- Take cherry tomato
- Make ready ciabatta bread
- Make ready olive oil
- Make ready dry basil
- Prepare basil
- Get feta cheese
- Take ham
- Get mozzarella
- Prepare eggs
- Take breadcrumbs
- Make ready ground hazelnuts
- Prepare flour
- Take Vegetable oil for frying
- Prepare Salt
- Take Pepper
Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together. Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly. Grilling any vegetable seems to really enhace it's flavor, and in this recipe the eggplant is no exception.
Steps to make Eggplant cordon bleu with tomato and bread salad š„:
- Preheat oven to 180Ā°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.
This is one of my favorite recipes to make when eggplants and tomatoes are growing overnight in my garden during the heat of summer. 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. 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.
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