for 4 person

Aubergines

500 g	aubergines, cut lengthwise into slices approx. 5 mm thick
1 tsp	salt

Cordon bleu

2	tomatoes, in slices
150 g	mild Gruyère, in slices
½ bunch	basil, leaves torn off
8	toothpicks

To bread the aubergines

2	eggs, beaten
¼ tsp	Tabasco sauce
½ tsp	salt
60 g	breadcrumbs

To fry

6 tbsp

clarified butter

How it's done

Aubergines

Salt the aubergines, leave to absorb for approx. 30 mins., pat away the excess.

Cordon bleu

Top half of the aubergine slices with tomatoes, cheese and basil. Place the remaining aubergine slices on top, secure with toothpicks.

To bread the aubergines

Whisk the eggs, Tabasco and salt in a deep dish. Empty the breadcrumbs into a shallow dish. Dip the aubergines in the egg and then in the breadcrumbs, pressing firmly on the crumb coating.

To fry

Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry 2 aubergines over a medium heat for approx. 2 mins. on each side until golden. Remove from the pan, drain on kitchen paper, keep warm in the oven with the door slightly ajar. Fry the remaining aubergines in the same way.

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