Stringy Eggplant Cordon Bleu - It's Always Midday 05/17/2022
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https://www.raiplay.it/programmi/esem... - Ingredients: 2 large aubergines, 2 vine tomatoes, 2 mozzarellas, 1 bunch of basil, 200 g cooked ham, flour, 5 eggs, 100 g grated parmesan, 1 tablespoon parsley, breadcrumbs, salt and pepper, oil for frying Sauce: 60 g pickled gherkins, 60 g pickled onions, 100 g mayonnaise, 10 drops of Tabasco Method: Cut the aubergines into thin rounds of about 3-4 mm and immerse them in a bowl filled with salted water. Let them drain for an hour. Cut the fresh tomatoes into slices and salt them. Let them marinate for a few minutes, so as to eliminate the excess water from the tomatoes. Also cut the well-dried mozzarella into slices. Squeeze the eggplant slices with your hands and dry them with paper. On a slice of eggplant, place a slice of tomato, a slice of ham, a slice of mozzarella, a basil leaf, another slice of tomato and finish with a second slice of eggplant. Press well, especially on the edges. For the breading, beat the eggs with the grated parmesan and chopped parsley. Pass the cordon bleu in the flour, in the beaten eggs and finally in the breadcrumbs, always pressing the edges. Arrange the cordon bleu on a baking sheet and let rest for half an hour in the refrigerator. Fry in hot, deep oil until golden brown. We can prepare them in advance, drain them and keep them in the oven ajar and hot at 110° until ready to eat. For the sauce, put the gherkins and pickled onions in the blender and chop them finely. Mix the chopped mixture with mayonnaise and a few drops of Tabasco.
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