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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. In this nontraditional take on classic Italian bread salad, basil is a fitting flavoring for a fresh tomato vinaigrette.

Alright, don’t linger, let’s plan this eggplant cordon bleu with tomato and bread salad 🥗 menu with 16 materials which are undoubtedly easy to obtain, and we have to process them at the very least through 5 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements - Eggplant cordon bleu with tomato and bread salad 🥗:

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

Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. For cordon bleu: Flatten the pork and season with salt and pepper. Put one slice of cheese and one slice of ham on each, fold over and close with toothpicks. Arrange the pork on plates and serve with the potato salad and lemon wedges.

Eggplant cordon bleu with tomato and bread salad 🥗 steps:

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.

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. Cordon bleu with tomato and cucumber salad. Marinated eggplant, sweet tomato and cilantro mediterranean style salad on light background, top view.

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