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How to prepare Milani eggplant with spaghetti

Aubergine milanese with spaghetti

NUTRITION: PER SERVING

CALORIES:  629KCALS
FAT:  14.8G (4.6G SATURATED)
PROTEIN:  25G
CARBOHYDRATES:  94.6G (10.2 SUGARS)
FIBRE:  8.8G
SALT:  0.7G

Ingredients

Olive oil for frying and drizzling
1 onion, chopped
2 garlic cloves, crushed
400g tin chopped tomatoes
75g plain flour
2 free-range eggs, beaten
100g panko breadcrumbs
50g grated parmesan or vegetarian alternative
2 large aubergines, sliced into 1cm rounds
300g spaghetti
Fresh basil leaves to serve

Method

Heat a glug of olive oil in a large frying pan. Add the onion and cook gently for 6 minutes until starting to soften. Add the garlic and cook for 2 minutes more, then pour in the tomatoes and simmer gently for 20 minutes. Taste and season.
Meanwhile, put the flour, eggs and breadcrumbs in 3 separate shallow bowls, then stir the parmesan into the crumbs. Dip the aubergine slices first into the flour, then the egg and finally the breadcrumbs. Heat a glug of oil in another frying pan and fry the aubergine slices for 3-4 minutes on each side until golden. Drain on kitchen paper and season lightly with salt.
Bring a pan of salted water to the boil and cook the spaghetti according to the pack instructions. Drain, return to the pan and toss with a drizzle of oil, then stir in the tomato sauce. Serve in bowls topped with the aubergine slices and basil leaves.

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-- بارگیری کد امنیتی --