Aubergine Milanese With Spaghetti Recipes
AUBERGINE PARMESAN MILANESE
Elevate the humble aubergine to the next level with this fun dish - the crunch of breadcrumbs contrasts beautifully with the buttery, silky aubergine. If you've never enjoyed aubergine cooked like this, you've got to try it.
Provided by Jamie Oliver
Categories 7 Ways Dinner for two Bread Tomato
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Cut the skin off either side of the aubergine, then cut yourself four 1cm-thick slices lengthways (saving any offcuts for another day). Sprinkle the slices with sea salt, and spend a couple of minutes gently bashing and tenderizing them with a meat mallet or rolling pin. Take a piece of kitchen paper and dab off the liquid from both sides of the aubergine.
- Beat the eggs in a shallow bowl. Blitz the focaccia into fine crumbs in a food processor and pour on to a plate. Dip the aubergine slices in the egg, let any excess drip off, then dip each side in the crumbs.
- Fry in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil for 6 minutes, or until golden, turning halfway. Transfer to an oiled baking tray, finely grate over most of the Parmesan and pop into the oven.
- Cook the spaghetti in a pan of boiling salted water according to the packet instructions.
- Wipe out the frying pan, returning it to a medium-high heat with ½ a tablespoon of oil. Peel, finely slice and add the garlic. Fry until lightly golden, pour in the tomatoes, then swirl a splash of water around the tomato tin and into the pan.
- Pick the baby basil leaves and put aside, tear the rest into the sauce, season to perfection, then leave to simmer on a low heat.
- Once cooked, use tongs to drag the spaghetti straight into the sauce, letting a little starchy cooking water go with it. Toss together, then divide between plates. Sit the aubergine on top, grate over the remaining Parmesan and finish with the baby basil leaves.
Nutrition Facts : Calories 688 calories, Fat 24.8 g fat, SaturatedFat 5.7 g saturated fat, Protein 28.6 g protein, Carbohydrate 92.5 g carbohydrate, Sugar 12 g sugar, Sodium 1.6 g salt, Fiber 9.3 g fibre
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- 1. Put the flour in a shallow bowl and season with salt and pepper. Whisk the eggs with a splash of cold water, season with salt and pepper and whisk until smooth. Transfer to another shallow bowl. Put the breadcrumbs in third shallow bowl and season with salt and pepper.
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- 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.
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