Aubergine Milanese
Ingredients: Aubergine, Salt, Free-range eggs, Rosemary focaccia, Pepper · 45 min cook time · 500kcal · ~₩16,350
Ingredients
2개 Aubergine, 10g Salt, 2개 Free-range eggs, 100g Rosemary focaccia, 2g Pepper, 50ml Oil, 50g Parmesan, 300g Spaghetti, 400g Cherry tinned tomatoes, 20ml Olive oil, 2개 Garlic cloves, 1개 Chili, 0.5bunch Basil
Instructions
1. Slice the aubergine into four 1 cm thick pieces. Shave the black skin off the ends to expose the white flesh. Cut each aubergine in half, leaving the stalk on. Then, cut each half again through to the stalk, creating four escalopes per aubergine.
2. Generously salt the aubergine slices to draw out moisture. Pound the aubergine with a meat bat or your fist to tenderize it and change its texture. Flip and repeat on the other side. Dab off the salty juice with kitchen paper.
3. Whisk two free-range eggs until loose. Process 100g of rosemary focaccia into breadcrumbs. Season the aubergine with pepper, then dip into the whisked egg, letting excess drip off. Coat thoroughly in breadcrumbs, patting down to ensure good coverage.
4. Heat a large nonstick pan with a generous amount of oil over high heat. Fry the bread-crumbed aubergine for about 2 minutes per side until lightly golden and crispy.
5. Grate Parmesan cheese onto a baking tray. Once the aubergine is fried, transfer it to the baking tray and top with more grated Parmesan. Bake in a preheated oven at 190°C (350°F) for about 10 minutes.
6. While the aubergine bakes, boil spaghetti according to package instructions (approximately 10 minutes).
7. For the sauce, heat a little olive oil in a pan. Add two crushed garlic cloves (do not brown too much to keep it sweet). If desired, add a deseeded chili for a mild 'hum'. Add a tin of cherry tomatoes and bring to a boil. Season with salt and pepper. Tear in about half a bunch of basil. Reduce heat to low and let it simmer.
8. Once the pasta is al dente, drain it and add it directly to the simmering tomato sauce. Let the pasta finish cooking in the sauce, allowing it to absorb the flavors. Add an extra splash of water if needed to adjust consistency. Optionally, stir in a little Parmesan.
9. Plate the pasta, letting it drape across the plate. Top with some of the cherry tomatoes from the sauce. Carefully place a slice of the baked aubergine Milanese on top. Serve immediately.
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