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Eggplant Cordon Bleu

I enjoy experimenting in the kitchen and sharing my favourite recipes with the world.


Cordon bleu di aubergine is an easy and tasty second course that will delight everyone in the whole family. It's ideal for any lunch and dinner.

Only a few simple ingredients are needed—eggplant (I used the violet variety), eggs, flour and breadcrumbs—but what makes it really irresistible is the filling. I stuffed them with cooked ham and sweet provolone . . . a real delight! The filling, however, can be varied according to your tastes; for example, you can replace the provolone with mozzarella or scamorza, and you can replace the prosciutto with mortadella or pancetta. In short, the possibilities are truly endless!

This recipe is light because it's baked, not fried. This means we can indulge in it until we've had our fill. If you love aubergine cutlets try this cordon bleu; you won't be able to resist the crunchy breading and rich filling!

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Ready in: 40 minutes
  • Yield: 4 servings


  • 1 large violet eggplant (also called Tunisian eggplant)
  • 200 grams cooked ham
  • 200 grams sliced ​​sweet provolone
  • 4 eggs
  • 40 grams grated cheese
  • Salt and pepper to taste
  • Breadcrumbs to taste
  • Flour as needed
  • Olive oil to taste


1. Remove the stalk and cut the aubergine into slices about half a centimeter thick; make sure you get an even number of slices as each cordon bleu will consist of two coupled slices.

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2. Arrange the slices of aubergine on the cutting board, then stuff them with a slice of ham and a couple of slices of provolone, finally close everything with another slice of aubergine. Squeeze lightly to compact the cordon bleu.


3. Break the eggs into a plate, add the grated cheese, salt and pepper according to your taste, then mix vigorously with a fork to mix everything well. Put the breadcrumbs in a tray and the flour in another. Pass the cordon bleu first in the flour, then in the beaten eggs and finally in the breadcrumbs. While doing these operations, do not neglect the "sides" of the cordon bleu; the breading must seal the two slices of aubergine together so as not to let the seasonings escape.


4. Line a baking sheet with parchment paper, pour a drizzle of oil and finally place the cordon bleu. Sprinkle them again with a drizzle of oil and cook them in a static oven preheated to 200 degrees for 30 minutes. Halfway through cooking, turn the cordon bleu over to brown them evenly.


Here are the eggplant cordon bleu served on the table! I recommend that you eat them hot to enjoy their filling of melted cheese and cooked ham!


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