Aubergine Parmesan Milanese Recipe

This Aubergine Parmesan Milanese is a crispy and cheesy recipe, which is made with fresh aubergine and Parmesan cheese. It’s the perfect weeknight dinner, ready in about 35 minutes.

Aubergine Parmesan Milanese Ingredients

• 1 aubergine (250g)
• 2 large free-range eggs
• 100g rosemary focaccia
• olive oil
• 20g Parmesan cheese
• 150g dried spaghetti
• 2 cloves of garlic
• 1 x 400g tin of quality cherry tomatoes
• ½ a bunch of basil (15g)
• Sea salt and black pepper

How To Make Aubergine Parmesan Milanese

1. Prep the Aubergine: Preheat the oven to 350°F (180°C). Slice the aubergine lengthwise into four 1cm-thick slices. Sprinkle the slices with sea salt and gently bash them with a rolling pin to tenderize them. Dab off the excess liquid with a paper towel.
2. Bread the Aubergine: Beat the eggs in a shallow bowl. Blitz the focaccia into fine crumbs in a food processor and pour them onto a plate. Dip each aubergine slice first in the egg, then press it firmly into the crumbs to coat.
3. Fry Until Golden: Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-high heat. Fry the breaded aubergine slices for about 6 minutes, turning halfway, until golden and crisp.
4. Bake the Aubergine: Transfer the fried slices to an oiled baking tray. Finely grate most of the Parmesan cheese over the top and place them in the oven to bake while you prepare the sauce and pasta.
5. Cook Pasta and Make Sauce: Cook the spaghetti in a pan of boiling salted water according to the packet instructions. While it cooks, wipe out the frying pan and heat ½ a tablespoon of oil. Sauté the finely sliced garlic until lightly golden, then pour in the tinned tomatoes. Simmer on a low heat.
6. Combine and Serve: Tear most of the basil leaves into the sauce and season to perfection. Use tongs to drag the cooked spaghetti straight into the sauce, allowing a little of the starchy cooking water to go with it. Toss to combine, then divide the spaghetti between your plates. Top with the crispy aubergine Milanese, a grating of the remaining Parmesan, and the reserved baby basil leaves.

Recipe Tips

• Why bash the aubergine? Gently bashing the salted aubergine slices with a rolling pin helps to break down the fibers, making them more tender and less spongy.
• Can I use regular breadcrumbs? Yes, but using rosemary focaccia adds a wonderful, built-in herbaceous flavor to the crust that you won’t get from plain breadcrumbs.
• How to prevent a soggy crust? The key is the egg and breadcrumb coating, which creates a barrier. Frying it until golden and crisp before it goes in the oven ensures it stays that way.
• Can I bake the aubergine instead of frying? You can, but it won’t be as crispy. To bake, spray the breaded slices with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden.

What To Serve With Aubergine Parmesan Milanese

This dish is a complete meal with pasta, but it’s also lovely with:

• A simple, crisp green salad with a lemon vinaigrette
• A side of roasted cherry tomatoes on the vine
• Garlic bread for mopping up the sauce

How To Store Aubergine Parmesan Milanese

• Refrigerate: This dish is best enjoyed fresh while the aubergine is crispy. If you have leftovers, it’s best to store the sauce and the aubergine separately in airtight containers in the refrigerator for up to 2 days.
• Reheating: The best way to reheat the aubergine and bring back some of its crispiness is in a hot oven or an air fryer for a few minutes.

Aubergine Parmesan Milanese Nutrition Facts

• Calories: 550-650 kcal
• Fat: 25g
• Carbohydrates: 60g
• Protein: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Roasted Aubergine Laksa Recipe
• Aubergine & Tomato Rogan Josh Recipe
• Stuffed Curried Aubergines Recipe