Discover your new favourite vegetarian dish: Aubergine Milanese! This tasty twist on Milan’s famous Cotoletta alla Milanese combines crispy breaded aubergine with deliciously rich tomato pasta. Here’s how to make it:
Aubergine Milanese
Cooking Time
prep 10 mins / cook 10 mins
Servings
2
Method:
- Season the aubergine slices with salt then dredge in the plain flour, followed by the egg.
- Mix the parmesan and breadcrumbs together then dredge the aubergine in the mix, ensuring it is fully coated in breadcrumbs.
- Add the Napolina Olio Da Cucina to a wide frying pan and then shallow fry the aubergine on each side for three minutes, until golden and crisp then transfer on to kitchen paper to drain.
- In a frying pan, add the olive oil and garlic and sweat for a few minutes until soft
- Add the Napolina Chopped Tomatoes, anchovies, Napolina Tomato Puree and salt and pepper to taste then mix together well and simmer on a medium heat for five minutes.
- Add in the cooked Napolina Spaghetti and toss together in the sauce then serve up into two bowls, topping with a slice of the fried aubergine and finish with a little extra parmesan cheese and enjoy!
Ingredients
- 1 tsp Napolina Olive Oil
- 200g Napolina Spaghetti, cooked as per packet instructions
- 100ml Napolina Olio Da Cucina, for frying
- 1 can Napolina Chopped Tomatoes
- 1 tbsp Napolina Tomato Puree
- 1 aubergine, cut in half
- 100g panko breadcrumbs
- 50g parmesan cheese, grated, plus more for serving
- 1 egg, beaten
- 100g plain flour
- 100g anchovies, roughly chopped
- 2 cloves garlic, finely chopped
- Salt and pepper to taste
Video Instructions:
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