Eggplant cordon bleu with tomato and bread salad | Recipe | Kitchen Stories

Ingredients

• 2 eggplants (large)
• 14 oz cherry tomatoes
• 2 slices ciabatta bread
• 1.66 cups olive oil (divided)
• 1 tbsp dried basil
• 0.25 oz basil
• 5 oz feta cheese
• 8 slices ham
• 5 oz mozzarella
• 2 eggs
• 1.5 cups breadcrumbs
• 1 cup ground hazelnuts
• 0.66 cup flour
• vegetable oil (for frying)
• salt
• pepper