Aubergine milanese with spaghetti

Name: Aubergine milanese with spaghetti
Cuisine: European, Italian, Mediterranean
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

3 steps

Updated at: Thu, 17 Aug 2023 12:03:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories646.7 kcal (32%)

Total Fat11.1 g (16%)

Carbs111 g (43%)

Sugars13.8 g (15%)

Protein25.5 g (51%)

Sodium359.6 mg (18%)

Fiber12.5 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

olive oil

for frying and drizzling

400gtin chopped tomatoes

75gplain flour

2eggs

free-range, beaten

100gpanko breadcrumbs

50gparmesan

grated, or vegetarian alternative

2aubergines

large, sliced into 1cm rounds

300gspaghetti

fresh basil leaves

to serve

Instructions

Step 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.

Step 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.

Step 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.