Aubergine Milanese With Spaghetti Recipes

AUBERGINE PARMESAN MILANESE

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.

AUBERGINE MILANESE WITH SPAGHETTI

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the aubergine into 1cm slices lengthways. Put the flour, egg and breadcrumbs into separate bowls. Season the flour well with salt and pepper, and stir the finely grated Grana Padano into the breadcrumbs. Working one strip at a time, coat the aubergine in the flour, then the egg, letting the excess drip off before dunking in the cheesy breadcrumbs.
• Heat 4 tbsp oil in a wide frying pan over a medium-high heat and fry the breaded aubergines in batches for 2-3 mins until golden and crisp. Flip over with tongs and fry on the other side for another 2-3 mins. Transfer to a baking sheet, and fry the remaining batches. Add more oil to the pan in between batches if you need to. Transfer to the oven and cook for 15-20 mins until very tender throughout.
• While the aubergines are in the oven, wipe out the pan, heat 2 tbsp oil and fry the garlic for a few mins until fragrant. Tip in the tomatoes with half a can of water and some seasoning. Simmer for 10 mins until thickened slightly.
• Cook the spaghetti following the pack instructions and drain, keeping 100ml pasta water. Tip the pasta into the tomato sauce and toss well to coat. Add a splash of the pasta water if you need to loosen the sauce slightly. Divide the spaghetti between plates and top with the aubergine Milanese. Scatter with the remaining Grana Padano cheese shavings and serve with a rocket salad dressed in a little balsamic.