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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.
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
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)
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.
4. Cook to Golden Perfection
Option 1: Pan-Fried
- Heat a bit of olive oil in a non-stick pan over medium heat.
- Fry the aubergine cordon bleus for 3–4 minutes on each side until golden brown and crispy.
Option 2: Baked (healthier!)
- Preheat oven to 200°C (400°F).
- Place the breaded aubergine sandwiches on a baking sheet lined with parchment paper.
- Drizzle lightly with olive oil or use a spray.
- Bake for about 20 minutes, flipping halfway, until golden and crispy.
5. Serve & Enjoy
Serve hot with:
- A side salad or roasted vegetables
- A dollop of marinara or tomato sauce for dipping
- A sprinkle of fresh parsley or basil for color and flavor
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