Ingredients:
- One round big eggplant
- 1 red onion
- Scamorza cheese, cut in slices of 3 mm
- Garlic spread
- Flour
- Bread crumb
- 2 eggs
- Olive oil, salt and pepper
- Dry oregano
Start cutting the onion in thin slices. Warm up a spoon of olive oil in a small pan and then cook the onions, at medium heat, until golden. Keep aside.
Cut the eggplant in slices 1 cm thick (I got 8 slices, but that depends on how big is your eggplant). Sprinkle each slice with some salt and pepper. Start composing your cordon bleu. Take the first eggplant slice, add some scamorza on top to cover the whole surface, then a spoon of garlic spread, then some onions and the dry oregano. Cover with the second eggplant slice. Cover every pair in flour, then soak it into the whisked eggs and finally cover it homogeneously in bread crumbs. Lay the 4 cordon bleu on a baking tray, sprinkle some olive oil on top and bake them at 180°C for about half an hour. Enjoy!
