This recipe offers a delicious plant-based twist on the classic Italian dish, featuring crispy breaded aubergine slices served over a bed of spaghetti with a simple tomato sauce.
Ingredients
For the aubergine:
- 1 aubergine
- Salt and pepper
- 1/2 tsp dried oregano
- 1 tbsp plain flour or cornflour
- 3 tbsp plant-based milk
- 40g vegan-friendly cornflakes, crushed
- Olive oil
For the pasta and sauce:
- 160g spaghetti (or gluten-free pasta)
- 2 garlic cloves, finely chopped
- 1 x 400g tin of whole tomatoes
- 1 handful of fresh basil
- Vegan parmesan (optional)
Method
- Prepare the aubergine:
- Slice aubergine into two 2cm-thick pieces
- Season with salt, pepper, and oregano
- Bread the aubergine:
- Set up three plates: one with flour, one with milk, and one with crushed cornflakes
- Dip each slice in flour, then milk, then cornflakes
- Cook the aubergine:
- Fry breaded slices for 2 minutes each side
- Bake at 180°C fan for 15-20 minutes until tender
- Make the sauce:
- Fry garlic, add tinned tomatoes
- Simmer for 10-12 minutes
- Add chopped basil
- Cook the pasta:
- Boil in salted water
- Add to sauce with some pasta water
- Serve:
- Place pasta on plates
- Top with sliced aubergine
- Garnish with basil, pepper, olive oil, and vegan parmesan
This Crispy Vegan Aubergine Milanese with Tomato Basil Spaghetti is a game-changer for anyone looking for a satisfying, plant-based Italian-inspired meal. The crispy, golden aubergine pairs perfectly with the simple yet flavorful tomato sauce and al dente spaghetti. Don’t hesitate to try this recipe – it’s sure to become a favorite, impressing both vegans and non-vegans alike with its delicious flavors and textures!