Quick Aubergine Parmesan Milanese

This is one of our favourite vegetarian dishes. Simple and filling. You will love the crunch and taste of the meal. Recipe Trolley
Prep: 0H 15M
Cook: 0H 15M
Serves: 2



Preheat the oven to 180°C/350°F/gas 4.


Cut the skin off either end of the aubergine, followed by cutting four 1cm-thick slices lengthways then sprinkle the slices with sea salt and pepper, next gently tenderise with a rolling pin.


Dry the aubergine with some kitchen roll, then beat the eggs in a shallow bowl. In a food processor add the sourdough and rosemary and pulse into fine crumbs, pour on to a plate.


Put a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Dip the aubergine slices in the egg, let any excess drip off, then dip each side in the crumbs add to the pan 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.


While they are in 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 and add the garlic. Fry until lightly golden, pour in the tomatoes, add a splash of water to the tomato tin and add into the pan. Pick the baby basil leaves and put aside, tear the rest into the sauce and season well, then leave to simmer on a low heat. Once cooked, use a pair of tongs to move the spaghetti into the sauce, dont worry about letting some 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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