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Aubergine Parmesan Milanese
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Total Time:
30 minutes
Transform aubergine with crispy breadcrumbs for a delightful contrast of textures. A must-try for a unique twist on this versatile vegetable.
Ingredients:
  • 1 aubergine (250g)
  • 2 large free-range eggs
  • 100 g rosemary focaccia
  • olive oil
  • 20 g Parmesan cheese
  • 150 g dried spaghetti
  • 2 cloves of garlic
  • 1 x 400 g tin of quality cherry tomatoes
  • ½ a bunch of basil (15g)
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. - Peel and slice the aubergine into four 1cm-thick slices lengthways. Tenderize with a meat mallet. - Dab off excess liquid from the aubergine slices. - Beat eggs in a shallow bowl. - Blitz focaccia into crumbs and spread on a plate. - Dip aubergine slices in egg, then coat with crumbs. - Fry in olive oil until golden. Transfer to a baking tray, sprinkle with Parmesan, and bake. - Cook spaghetti according to package instructions. - Saute garlic in olive oil, add tomatoes, water, and basil. Simmer. - Toss cooked spaghetti in the sauce and serve topped with aubergine, Parmesan, and basil leaves.

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