Aubergine Parmesan Milanese Recipes

AUBERGINE PARMIGIANA

Steps:

• Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
• Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
• In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up - and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
• Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
• Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
• When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

AUBERGINE PARMESAN MILANESE

Steps:

• 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 (saving any offcuts for another day). Sprinkle the slices with sea salt, and spend a couple of minutes gently bashing and tenderizing them with a meat mallet or rolling pin. Take a piece of kitchen paper and dab off the liquid from both sides of the aubergine.
• Beat the eggs in a shallow bowl. Blitz the focaccia into fine crumbs in a food processor and pour on to a plate. 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 1 tablespoon of 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.
• 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 ½ a tablespoon of oil. Peel, finely slice and add the garlic. Fry until lightly golden, pour in the tomatoes, then swirl a splash of water around the tomato tin and into the pan.
• 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.

AUBERGINE MILANESE WITH SPAGHETTI

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the aubergine into 1cm slices lengthways. Put the flour, egg and breadcrumbs into separate bowls. Season the flour well with salt and pepper, and stir the finely grated Grana Padano into the breadcrumbs. Working one strip at a time, coat the aubergine in the flour, then the egg, letting the excess drip off before dunking in the cheesy breadcrumbs.
• Heat 4 tbsp oil in a wide frying pan over a medium-high heat and fry the breaded aubergines in batches for 2-3 mins until golden and crisp. Flip over with tongs and fry on the other side for another 2-3 mins. Transfer to a baking sheet, and fry the remaining batches. Add more oil to the pan in between batches if you need to. Transfer to the oven and cook for 15-20 mins until very tender throughout.
• While the aubergines are in the oven, wipe out the pan, heat 2 tbsp oil and fry the garlic for a few mins until fragrant. Tip in the tomatoes with half a can of water and some seasoning. Simmer for 10 mins until thickened slightly.
• Cook the spaghetti following the pack instructions and drain, keeping 100ml pasta water. Tip the pasta into the tomato sauce and toss well to coat. Add a splash of the pasta water if you need to loosen the sauce slightly. Divide the spaghetti between plates and top with the aubergine Milanese. Scatter with the remaining Grana Padano cheese shavings and serve with a rocket salad dressed in a little balsamic.