Are you eating a lot of sandwiches for lunch these days? Here’s a vegetable-forward type of fried sandwich for you to try. Jacopo Nardi and Esmeralda Spitaleri from Yeasteria winery (pronounced yeesterREEyah) make a twist on a traditional Chicken Cordon Bleu with two slices of eggplant to make their Eggplant Cordon Bleu. The winery’s name is an ode to the yeast that is essential in their natural wine produced in Venice. Jacopo and Esmeralda fill the center with Asiago cheese and prosciutto, and then dredge and fry the eggplant for a savory treat.
Video by Yeasteria winery.
Yeateria Eggplant Cordon Bleu
- 4 slices Eggplant
- 2 eggs, mixed
- Asiago cheese
- sunflower oil
- Make a sandwich with a few slices of prosciutto and cheese with two slices of eggplant.
- Beat eggs along with salt and pepper.
- Dredge the sandwiches in egg and then cover in breadcrumbs.
- Fry in hot sunflower oil and serve.
Yeasteria’s Pinky Promise sparkling rose wine was a favorite at a recent wine tasting this year, so we’re excited to try their eggplant recipe with their wine. Let us know if you try it and be sure to tag us in your photos. We’d love to see them! Order your Italian natural wine here or contact us.