Cordon bleus, traditionally, are tasty slices of breaded chicken or turkey, stuffed with cheese and ham, but for those of you who want to try a new recipe, we have a lovely eggplant cordon bleu. Eggplant cordon bleu is a light meal, as the eggplant can be grilled or heated in a pan with a little oil and then cooked in the oven, and it is perfect for those who do not eat meat or just for those who want to enjoy a different kind of cordon blue. The preparation of the aubergines cordon bleu is fast and does not require great cooking skills; for the filling you can use any cheese of your choice (in this case we used some smoked cheese) and it can also be accompanied by tomatoes, basil, pesto or zucchini. A tasty recipe that your family and/or guests will surely enjoy.
2 eggplants, peeled and cut into thin slices
½ cup of grated cheese, low fat
4 tbsp. of whole wheat flour
1 clove of garlic, peeled and minced
¼ tsp. of salt
1 tbsp. of coconut oil, for lightly greasing the baking sheet
Bread crumbs, crushed and in sufficient amount
Preheat oven at 350°F (180°C). Crush the garlic with the salt. Beat the egg and mix with the crushed garlic and flour.
Place a tablespoon of grated cheese inside two slices of eggplant, coating them with the egg batter and the crushed bread crumbs. Place on a lightly-greased baking sheet and bake for 15 minutes (or until cooked). Serve eggplant cordon bleu immediately.