Eggplant Milanese with Spaghetti

recipe

• Step 1
  In a pot of salted boiling water, add the spaghetti & cook according to the package directions, about 6-8 min.
• 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 to a third plate, then coat the eggplant slices with the breadcrumbs.* For a thicker crust, coat them a second time in the beaten egg mixture, then in the breadcrumbs. *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
  Heat about 1/2 cup of a neutral oil in a medium pan. Carefully test the oil with a small splash of breadcrumbs. When the oil starts to sizzle, add the eggplant.
• Step 8
  Cook the eggplant over medium heat until golden brown, about 3-5 minutes. Flip the eggplant and let them brown for another 3-5 minutes on the other side.
• Step 9
  Once golden, place the eggplant on a paper towel.
• Step 10
  Cut the breaded eggplant into slices.
• Step 11
  Serve the breaded eggplant with the pasta in the tomato sauce and a little parmesan. Add a few basil leaves and a drizzle of olive oil. Enjoy !