By Wesley Perrett
AUBERGINE MILANESE
5 steps
Prep:20minCook:20min
Here's my meat-free twist on a classic Italian dish. I really love the contrasting texture of the crispy seasoned breadcrumbs and the buttery soft aubergine.
Updated at: Thu, 17 Aug 2023 05:37:55 GMT
Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
72
High
Nutrition per serving
Calories816.3 kcal (41%)
Total Fat23.3 g (33%)
Carbs124.2 g (48%)
Sugars8.6 g (10%)
Protein27.6 g (55%)
Sodium1393.4 mg (70%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Bring a saucepan of salted water to the boil.
Step 2
Grab three shallow bowls. Put the flour in one, crack the egg into another and beat it, and put the breadcrumbs in the third. Season the breadcrumbs with salt and pepper. Coat the aubergine slice in flour, then the egg, then the breadcrumbs.
Step 3
Pan-fry the aubergine in a splash of olive oil over a medium heat for about 7 minutes on each side until golden brown and cooked through.
Step 4
While the aubergine is in the pan, add the spaghetti to the boiling water and cook until al dente.
Step 5
In a separate pan, fry the onion and garlic in a splash of olive oil over a medium heat for a few minutes. Once the onions are cooked and just as the garlic starts to brown, add the chopped tomatoes, season with salt and pepper and simmer for about 10 minutes until the tomatoes have broken down to make a nice sauce. Using tongs, transfer the cooked pasta from the saucepan to the frying pan with the pasta sauce and stir. Serve with the breaded, fried aubergine.
