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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 practice this eggplant cordon bleu with tomato and bread salad 🥗 menu with 16 substances which are undoubtedly easy to acquire, and we have to process them at the very least through 5 tips. You should shell out a while on this, so the resulting food could be perfect.

Ingredients of Eggplant cordon bleu with tomato and bread salad 🥗:

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

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. Salad mix on a plate to serve.

Eggplant cordon bleu with tomato and bread salad 🥗 how to cook:

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.

On the sides of dish to lay sliced tomato and lemon slices. Add salt and pepper to taste. Roasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoes. And though I feel I'm beginning to sound like a broken record — "Serve this with bread and a hunk of Toss tomatoes with a good pinch of flaky sea salt and the tablespoon of olive oil and vinegar in a medium bowl. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout.

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