Aubergine milanese with spaghetti

Aubergine milanese with spaghetti
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Slices of aubergine are coated in a cheesy panko crumb then fried until golden, and served with spaghetti in a rich tomato sauce, in this speedy Mediterranean recipe.

Check out this vegetarian spin on the classic puttanesca for another delicious meat-free alternative.

Nutrition: per serving

Calories
629kcals
Fat
14.8g (4.6g saturated)
Protein
25g
Carbohydrates
94.6g (10.2 sugars)
Fibre
8.8g
Salt
0.7g
Calories
629kcals
Fat
14.8g (4.6g saturated)
Protein
25g
Carbohydrates
94.6g (10.2 sugars)
Fibre
8.8g
Salt
0.7g

Ingredients

  • Olive oil for frying and drizzling
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 400g tin chopped tomatoes
  • 75g plain flour
  • 2 free-range eggs, beaten
  • 100g panko breadcrumbs
  • 50g grated parmesan or vegetarian alternative
  • 2 large aubergines, sliced into 1cm rounds
  • 300g spaghetti
  • Fresh basil leaves to serve

Method

  1. Heat a glug of olive oil in a large frying pan. Add the onion and cook gently for 6 minutes until starting to soften. Add the garlic and cook for 2 minutes more, then pour in the tomatoes and simmer gently for 20 minutes. Taste and season.
  2. Meanwhile, put the flour, eggs and breadcrumbs in 3 separate shallow bowls, then stir the parmesan into the crumbs. Dip the aubergine slices first into the flour, then the egg and finally the breadcrumbs. Heat a glug of oil in another frying pan and fry the aubergine slices for 3-4 minutes on each side until golden. Drain on kitchen paper and season lightly with salt.
  3. Bring a pan of salted water to the boil and cook the spaghetti according to the pack instructions. Drain, return to the pan and toss with a drizzle of oil, then stir in the tomato sauce. Serve in bowls topped with the aubergine slices and basil leaves.

Recipe By

The delicious. food team

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
delicious. October

Rate & review

Rate

3.5 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

October delicious.