Eggplant Cordon Bleu | Crispy, Cheesy & Perfectly Golden

A fun Italian twist on the classic cordon bleu — soft roasted eggplant layered with savoury ham and melty mozzarella, then breaded and fried until perfectly golden. Crispy on the outside, cheesy on the inside, and absolutely irresistible as a snack or entrée.

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About This Dish

Eggplant Cordon Bleu takes inspiration from the traditional meat-based recipe but transforms it into a lighter, vegetarian-friendly version bursting with Italian flavour. Layers of roasted eggplant, ham, and mozzarella come together in a crispy breadcrumb crust — a dish that’s elegant, satisfying, and perfect for sharing.

Ingredients (Serves 2–3)

Eggplant (aubergine):	1 large
Sliced Ham:	Enough for each sandwich
Mozzarella Cheese:	Sliced or shredded (about 100 g / 3.5 oz)
Breadcrumbs:	For coating (approx. 100 g / 1 cup)
Eggs:	2, beaten
Milk:	A splash (2 tbsp / 30 ml)
Salt:	To taste
Oil for Frying:	As needed

How to Make It

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins

Step 1: Slice the eggplant into 2 cm (¾ inch) thick rounds and oven-bake at 200°C (400°F) for 10–15 minutes until softened.
Step 2: Allow to cool slightly, then make a sandwich with one slice of eggplant, a slice of ham, mozzarella, and another eggplant slice on top.
Step 3: Beat eggs with a splash of milk and salt.
Step 4: Dip each sandwich in the egg mixture, then coat in breadcrumbs.
Step 5: Deep fry for about 5 minutes until golden and crispy. Drain on paper towels.
Step 6: Serve hot — enjoy the gooey, cheesy centre with a side of salad or roasted vegetables.

Tucci’s Tips

For a lighter version, bake or air-fry at 200°C (400°F) for 20 minutes instead of deep frying.

Use smoked ham or prosciutto cotto for a richer, more traditional flavour.

Pat eggplant slices dry before assembling to prevent sogginess.

Variations

Vegetarian Option: Skip the ham and add grilled zucchini or sun-dried tomatoes instead.
Spicy Touch: Add a pinch of chili flakes or a drizzle of chili oil before serving.
Cheese Lover’s Twist: Mix mozzarella with provolone for a deeper melt and flavour.

Did You Know?

Historical Fact: Cordon bleu originated in Switzerland in the 1940s, but Italians quickly gave it their own twist — using eggplant instead of meat to create a lighter, Mediterranean version.

Fun Fact: In Naples, this dish is often called “Melanzane Ripiene alla Cordon Bleu,” and it’s a popular street food snack at local rosticcerias — crispy, melty, and made fresh daily!

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Did you make this Eggplant Cordon Bleu? Share your golden bites on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your version!

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Storage & Thank You

Store leftovers in the fridge for up to 2 days. Reheat in the oven or air fryer until hot and crisp again.

Can it be frozen? Yes — freeze before frying for up to 1 month. Fry straight from frozen for best results.

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