Eggplant
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. ”
Ingreadient
- 1 aubergine , (250g)
- 2 large free-range eggs
- 100 g rosemary focaccia
- olive oil
- 20 g Parmesan cheese
- 150 g dried spaghetti
- 2 cloves of garlic
- 1 x 400 g tin of quality cherry tomatoes
- ½ a bunch of basil , (15g)
Direction
- 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.
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