Eggplant Milanese with Spaghetti

Step 1

Preheat the oven to 180°C. In a pot of salted boiling water, add the spaghetti & cook according to the package directions.

Step 2

Wash & cut the eggplant into thick slices, lengthwise. Season with salt & pepper on both sides.

Step 3

In a deep dish, add the egg, salt & pepper. Whisk with a fork.

Step 4

Add the flour to another plate. Coat the eggplant slices in the flour, then in the beaten egg.

Step 5

Add the breadcrumbs & 10g of grated parmesan per person to a third plate. Coat the eggplant slices with the mixture.* For a thicker crust, coat them a second time in the beaten egg mixture, then in the breadcrumb/ parmesan mixture. *Check out our tips for this step

Step 6

Heat the tomato sauce according to package instructions. Drain the pasta. Add the tomato sauce & mix well. Keep warm.

Step 7

Place the eggplant slices on a parchment lined sheet tray. Drizzle with olive oil & roast for 25 min at 180°C.

Step 8

Once golden & crispy, remove the breaded eggplant from the oven & cut into slices.

Step 9

Serve the breaded eggplant with the pasta in the tomato sauce & a little parmesan. Add a few basil leaves and a drizzle of olive oil. Enjoy !