Eggplant Milanese with Spaghetti

recipe

• 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 !