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Eggplant cordon bleu

Eggplant rolls, wrapped around cheese and deli meat, swimming in a luscious bechamel sauce and topped with buttery panko bread, a rich and comforting dish
Author: Amira

Ingredients

  • 2 medium eggplants cut lengthwise into thin slices about ¼ inch each.
  • ⅓ cup olive oil.
  • Salt to taste.
  • Cheese and deli meat slices one for each slice of eggplant.

FOR THE BECHAMEL

  • 2 Tablespoon Butter.
  • 2 Tablespoon oil.
  • 5 Tablespoons Flour
  • 2 cups Milk.
  • Salt to taste.

FOR THE PANKO CRUMBS TOPPING

  • 1 ½ cup Panko crumbs
  • 2 Tablespoon Butter
  • ½ teaspoons Italian seasonings.

Instructions

  • In a large pan, over medium heat, place eggplant slices, brush with olive oil and sprinkle some salt over them.
  • When they become the desired color, flip over and brush the other side.
  • Wrap each eggplant slice over a slice of cheese and deli meat, roll tightly.
  • Butter a baking dish and place the eggplant rolls in it.

Make the bechamel sauce

  • First melt the butter and oil in a sauce pan over medium heat.
  • Whisk in the flour and cook until bubbly and smooth, add milk and season. Keep stirring until thickened.
  • Pour the sauce over the eggplant rolls.

Make the topping

  • In a pan over medium heat, melt butter, then add panko crumbs, seasoning and stir.
  • Keep stirring until crumbs turn golden brown.
  • Sprinkle on top of the dish and bake in a 350F preheated oven until bubbly.
  • Serve and .... Enjoy!!