Crispy Aubergine Milanese with Spaghetti & Tomato Sauce

Name: Crispy Aubergine Milanese with Spaghetti & Tomato Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 aubergine; 300 g spaghetti; 2 eggs; 400 g chopped tomatoes; 50 g Grana Padano 25 g finely grated, 25 g shaved; 50 g dried breadcrumbs; 4 tbsp plain flour; 6 tbsp olive oil; 3 clove garlic; 1 handful rocket salad to serve

A delicious vegetarian twist on a classic Italian favorite, featuring golden, breaded eggplant steaks served over a bed of savory tomato spaghetti. Perfectly crisp on the outside and tender on the inside, it's a satisfying meal for any night of the week.

Servings4 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

aubergine
1
spaghetti
300 g
eggs
2
chopped tomatoes
400 g
Grana Padano 25 g finely grated, 25 g shaved
50 g
dried breadcrumbs
50 g
plain flour
4 tbsp
olive oil
6 tbsp
garlic
3 clove
rocket salad to serve
1 handful

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas 4). Slice the aubergine lengthways into 1cm thick strips. Set up a breading station with three separate bowls: one for the flour (seasoned well with salt and pepper), one for the beaten eggs, and one for the breadcrumbs mixed with 25g of finely grated Grana Padano.

Working with one slice at a time, coat the aubergine in the seasoned flour, then dip into the beaten egg, allowing any excess to drip off. Finally, press the slice into the cheesy breadcrumbs until evenly coated on both sides.

Heat 4 tbsp of olive oil in a large frying pan over medium-high heat. Fry the breaded aubergine slices in batches for 2-3 minutes per side until golden brown and crispy. Add more oil between batches if the pan becomes dry. Transfer the fried slices to a baking sheet and bake in the oven for 15-20 minutes until completely tender.

While the aubergine is baking, wipe out the frying pan and heat the remaining 2 tbsp of oil. Sauté the crushed garlic for 1-2 minutes until fragrant. Pour in the chopped tomatoes along with 200ml of water (about half a tomato can) and seasoning. Simmer for 10 minutes until the sauce has thickened slightly.