Aubergine Milanese is a delicious plant-based dish featuring fried aubergine slices coated with cornflakes, served with spaghetti and a fresh tomato sauce. This recipe is perfect for those looking for a quick, easy, and flavorful vegan meal.
1: Preheat the oven to 180°C fan / 400°F and line a baking tray with baking paper.
2: Trim the ends off the aubergine, then cut it into two 2cm-thick pieces. Season with salt, pepper, and dried oregano.
3: Dip the aubergine slices into the flour, followed by the milk, then crushed cornflakes.
4: Fry the aubergine slices in olive oil for 2 minutes on each side, then transfer to the baking tray and bake for 15-20 mins.
5: Wipe the frying pan clean and return it to medium heat. Add garlic and cook for a minute.
6: Add the tinned tomatoes and swirl some water around the tin to collect any leftover tomato juices, then pour it into the pan. Cook for 10-12 mins on low-medium heat.
7: Cook the pasta until al dente.
8: Chop most of the basil and stir it into the sauce, along with pinches of salt and pepper. Break down any whole tomatoes.
9: Transfer the pasta into the pan, adding splashes of pasta water as needed.
10: To serve, add pasta to plates, slice the aubergine, and add it on top of the pasta. Finish with pepper, a drizzle of olive oil, grated vegan parmesan, and remaining basil leaves.
