How to Cook Perfect Eggplant cordon bleu with tomato and bread salad 🥗

Eggplant cordon bleu with tomato and bread salad 🥗. 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. Cut the two slices of bread into cubes.

Chop thyme, rosemary, basil, and garlic. Put the eggplant in a bowl and sprinkle with salt. This incredible concoction of roasted peppers, eggplant and tomatoes is simmered with cayenne and tomato paste. You can cook Eggplant cordon bleu with tomato and bread salad 🥗 using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Eggplant cordon bleu with tomato and bread salad 🥗

1. It's 2 of large eggplant.
2. It's 400 g of cherry tomato.
3. Prepare 2 slices of ciabatta bread.
4. It's 160 ml of olive oil.
5. It's 1 tbsp of dry basil.
6. Prepare 5 g of basil.
7. Prepare 150 g of feta cheese.
8. Prepare 8 slices of ham.
9. Prepare 150 g of mozzarella.
10. It's 2 of eggs.
11. You need 75 g of breadcrumbs.
12. It's 75 g of ground hazelnuts.
13. Prepare 75 g of flour.
14. You need of Vegetable oil for frying.
15. You need of Salt.
16. It's of Pepper.

It can be spooned onto a crisp bowl This is delicious with or without bread and good served warm or cold. It can be used as a side dish or just as something different to accompany a meal. 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.

Eggplant cordon bleu with tomato and bread salad 🥗 instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. Fry the eggplant cordon bleus in batches for approx 2-3 min. on each side..

Italian bread salad gets a non-traditional spin with the addition of smoky grilled eggplant and toasty charred corn. Using a slotted spoon, transfer the tomatoes to the ice water and let. 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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