This aubergine Milanese recipe is a delightful way to prepare aubergine, served with spaghetti and sauce for a full meal. The dish includes crispy aubergine slices baked to perfection and combined with a flavorful tomato sauce and spaghetti.
1: Preheat the oven to 180°C fan / 400°F and line a tray with baking paper.
2: Trim the ends off the aubergine and cut it into two 2cm-thick slices. Season with salt, pepper, and dried oregano.
3: Add the flour to a plate, pour the milk into a shallow bowl, and crush the cornflakes on another plate.
4: Dip aubergine slices into the flour, then the milk, and finally coat with cornflakes.
5: Heat olive oil in a frying pan over medium-high heat. Cook aubergine slices for 2 minutes on each side.
6: Transfer cooked aubergine to the baking tray and bake for 15-20 minutes until tender.
7: Wipe the frying pan clean. Add garlic and cook for 1 minute, then add tinned tomatoes and any leftover juice.
8: Cook the sauce for 10-12 minutes on low-medium heat.
9: Meanwhile, cook pasta in salted boiling water and chop most of the basil.
10: Stir chopped basil into the sauce along with salt and pepper, break down whole tomatoes, and add cooked pasta.
11: Serve sliced aubergine on top of pasta, with black pepper, a drizzle of olive oil, grated vegan parmesan, and remaining basil.
