Aubergine milanese with spaghetti

Name: Aubergine milanese with spaghetti
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian recipesMediterranean recipes
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

Easy
August 2019

Easy
August 2019

Serves 4
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.

Vegetarian recipes

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

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

Save recipe

Save

Save recipe Print

Rate

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

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.
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.
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.