Cordon bleu of aubergines: the recipe for a savory dish to test

**Cordon Bleu of Aubergines: A Savory Twist on a Classic You Need to Try 🍆🧀**

If you’re a fan of crispy, cheesy comfort food but looking to switch things up—or maybe go a little lighter—then this recipe is about to become your new favorite. Introducing: **Cordon Bleu of Aubergines** (aka eggplants). It’s everything you love about the traditional dish—crispy coating, melty cheese, savory filling—but with a **vegetarian twist** that doesn’t sacrifice flavor or texture one bit.

Whether you’re a meat-free eater or just exploring more veggie-forward dishes, this recipe is a **must-try**. Packed with flavor, layered with cheese and ham (or a plant-based alternative), and wrapped in a golden crust, it’s **comfort food made elegant**.

Let’s dive into how to make this mouthwatering dish—and why it deserves a spot on your dinner table.

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### 🍆 What Is Cordon Bleu of Aubergines?

Traditionally, **Cordon Bleu** is a dish made by stuffing meat (usually chicken or veal) with cheese and ham, then breading and frying it. This version replaces the meat with **aubergine (eggplant)** slices, which are naturally tender, flavorful, and perfect for layering.

The result? A dish that’s:
– Crispy on the outside
– Oozy and cheesy on the inside
– Packed with layers of flavor
– Lighter and vegetarian-friendly

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### 🧄 Ingredients You’ll Need

Here’s what you’ll need to prepare Cordon Bleu of Aubergines:

– 2 large **aubergines (eggplants)**
– 100g **cheese** (like mozzarella, provolone, or gouda – anything that melts beautifully)
– 100g **cooked ham** or **plant-based deli slices** (optional for a vegetarian version)
– 2 **eggs**
– 1 cup **breadcrumbs**
– ½ cup **grated Parmesan** (optional, for extra flavor in the breading)
– Salt and pepper to taste
– Olive oil (for frying or baking)
– Fresh herbs like parsley or basil (optional for garnish)

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### 👨‍🍳 Step-by-Step Recipe

#### 1. **Prep the Aubergines**
– Slice the aubergines into **thin, even rounds**—about ½ cm thick.
– Lightly salt the slices and let them sit for 15–20 minutes to draw out excess moisture and bitterness.
– Pat them dry with a paper towel.

#### 2. **Assemble the Filling**
– Take one aubergine slice, place a piece of **cheese** and **ham** (or vegetarian substitute) on top.
– Cover with another slice of aubergine—like making a sandwich.
– Repeat with all slices until you have your filled “aubergine sandwiches.”

3. **Breading Time**
– Beat the **eggs** in a bowl.
– In another bowl, mix the **breadcrumbs** with grated **Parmesan**, **salt**, and **pepper**.
– Dip each aubergine sandwich into the egg, then coat in the breadcrumb mixture.
– Press gently to make sure the coating sticks well.

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