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Aubergine Parmesan Milanese with Spaghetti Recipe.

 

Recipe Of The Day 

  

Aubergine Parmesan Milanese with Spaghetti Recipe.

 


 

I have been working on my Recipe Book,  hence the reason I have not shared many Caribbean Recipes with you. I am reserving some for the book. 

My Recipe book will be simple homemade recipes in English and French considering I do have many French friends. 

Thank you to those who are supportive and I am very happy to share simple foodie ideas with you and of course this gives me a chance to experiment and learn new cooking recipes and cooking tips as well. My husband is also a great help and very supportive and we do enjoy cooking together most times. 

Happy cooking and have a blessed day. Much love from Simple Meals With Jess ❤️❤️❤️❤️

Elevate the humble aubergine/eggplant to the next level with this delicious dish. If you’ve never enjoyed aubergine cooked like this, you’ve got to try it. 

Recipe without meat: See previous recipe on my Facebook page for meat sauce if you would like to add ground beef. 

 

Aubergine Parmesan Milanese with Spaghetti. 

 

Ingredients: 

2 large aubergines, sliced into 1cm rounds 

20 grams (7 ounces) Parmesan cheese 

Olive oil 

150 grams (5 ounces) uncooked spaghetti or linguini 

2 cups Bread crumbs 

2 garlic cloves sliced 

1 teaspoon of salt 

1/4 teaspoon paprika 

1/4 teaspoon black pepper 

400 grams (14 ounces) canned cherry tomatoes or 1 1/2 cups( OR tomato cherries and tomato sauce. 

A bunch of basil 

 

Instructions: 

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

Cut the skin off either side of the aubergine, then cut yourself four 1cm-thick slices lengthways. 

Sprinkle the slices with sea salt, and spend a couple of minutes gently pounding and tenderizing them with a meat mallet or rolling pin. (This method helps draw out the moisture which is important for tenderizing.) It will start to change the texture which will give the aubergine a creamy inside and crispy outside. Take a piece of kitchen paper and dab off the liquid from both sides of the aubergine. 

Beat the eggs in a shallow bowl. Dip the aubergine slices in the egg, let any excess drip off, then dip each side in the crumbs. 

Fry in a large non-stick frying pan on a medium-high heat with olive oil 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 for 10 minutes. 

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 1/2 a tablespoon of oil. Peel, finely slice and add the garlic. Fry for a minute or until fragrant, pour in the tomatoes, tomato sauce, paprika. Simmer for 10 mins until thickened. 

Pick the baby basil leaves and put aside, tear the rest into the sauce, season to perfection, then leave to simmer on a low heat. 

Once cooked, use tongs to drag the spaghetti straight into the sauce, letting a little starchy cooking 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. 

Enjoy 

Bon appétit 

Simple Meals With Jess: https://www.youtube.com/@simplemealswithjess

Facebook: https://www.facebook.com/simplemealswithjess 

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jessbella40@gmail.com 


#cooking #baking #simplemeals

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