Aubergine milanese with spaghetti
Enjoy a delightful fusion of flavors with this Aubergine Milanese with Spaghetti recipe. Indulge in a harmonious blend of ingredients that will tantalize your taste buds.
Ingredients:
- 1 aubergine
- 4 tbsp plain flour
- 2 eggs
- 50g dried breadcrumbs
- 50g Grana Padano, 25g finely grated, 25g shaved
- 6 tbsp olive oil
- 3 garlic cloves, crushed
- 400g chopped tomatoes
- 300g spaghetti
- rocket salad, to serve
Instructions:
- Preheat the oven to 180C/160C fan/gas 4. Slice the aubergine into 1cm pieces lengthwise. Place the flour, egg, and breadcrumbs in separate bowls. Season the flour with salt and pepper, and mix the finely grated Grana Padano cheese into the breadcrumbs. Dip each slice of aubergine into the flour, then the egg, allowing any excess to drip off before coating with the cheesy breadcrumbs.In a wide frying pan, heat 4 tbsp oil over medium-high heat. Fry the breaded aubergines in batches for 2-3 minutes on each side until they turn golden and crispy. Use tongs to flip them over. Once both sides are cooked, transfer them to a baking sheet. Repeat with the remaining batches, adding more oil if needed. Place the aubergines in the oven and bake for 15-20 minutes until they are tender.While the aubergines are baking, clean the pan, add 2 tbsp oil, and sauté the garlic until fragrant. Add the tomatoes with half a can of water and season. Let it simmer for about 10 minutes until slightly thickened.Cook the spaghetti according to the package instructions, then drain, reserving 100ml of pasta water. Combine the pasta with the tomato sauce and mix well. If the sauce is too thick, add a splash of pasta water to loosen it up. Serve the spaghetti topped with the aubergine Milanese, remaining Grana Padano cheese shavings, and a rocket salad dressed with balsamic.
Summary:
- Calories: 2681 kcal
- Fat: 111 g
- Protein: 87 g
- Carbs: 337 g
- Potassium: 3205 mg
- Magnesium: 343 mg