Aubergine Milanese Delight

Step 1: Prepare the Aubergines

• Salt the Aubergines: Generously sprinkle 1 tsp fine salt over the fleshy sides of the aubergines. This will draw out excess moisture and enhance their flavor. Let them rest for 1 hour.

Step 2: Cook the Aubergines

• Dry the Aubergines: After resting, pat the aubergines dry with a sheet of kitchen paper to remove excess moisture.
• Heat the Oil: In a frying pan, heat 1-2 tbsp olive oil over medium heat until shimmering.
• Fry the Aubergines: Carefully place the aubergines in the pan, frying for about 3-4 minutes on each side until they are golden brown. Use tongs to transfer them to a plate, allowing them to cool and maintain their crispy texture.

Step 3: Make the Tomato Sauce

• Sauté the Garlic: In the same pan (no need to clean it), add a bit more olive oil if necessary. Sauté 4 crushed garlic cloves for 1 minute until fragrant, being careful not to burn them.
• Add Ingredients: Stir in 1 tbsp tomato purée, 2 cans chopped tomatoes, ½ tsp dried oregano, 2 tsp sugar, 1 tbsp capers, and a pinch of chili flakes. Season lightly with salt.
• Simmer: Cover the pan and let the sauce bubble gently for 30 minutes. This will allow the flavors to meld and the sauce to thicken, creating a rich, aromatic base.

Step 4: Bread the Aubergines

• Set Up Breading Station: Place flour on one plate and season it with salt and pepper. In a shallow bowl, beat 2 eggs with a splash of water until well combined. On another plate, mix 100g breadcrumbs, ½ tsp garlic granules, 1 tsp dried oregano, and 20g grated Parmesan.
• Coat the Aubergines: Dip each aubergine slice first in the seasoned flour, shaking off any excess. Next, coat in the egg mixture, then press into the breadcrumb mixture, ensuring a good, even coating. If you prefer extra crunch, you can repeat the egg and breadcrumb steps.
• Chill: At this stage, the breaded aubergines can be placed in the refrigerator for up to 1 day, allowing the coating to set.

Step 5: Fry and Bake the Aubergines

• Preheat the Oven: Set your oven to 180°C (160°C fan) or Gas Mark 4.
• Fry the Aubergines: Fill the base of a large frying pan with oil and heat over medium heat. Fry the breaded aubergines for 2-3 minutes on each side until golden and crispy.
• Bake for Tenderness: Once fried, transfer them to a baking tray and bake for an additional 10 minutes to ensure they are cooked through and tender.

Step 6: Cook the Spaghetti

• Boil the Pasta: In a large pot of boiling salted water, cook 350g spaghetti according to package instructions, or until al dente. This usually takes about 8-10 minutes.
• Combine with Sauce: Using tongs, lift the spaghetti directly into the simmering tomato sauce, allowing a few splashes of pasta water to fall into the pan. This helps create a silky sauce that clings to the pasta. Cook for 1-2 minutes, tossing gently to coat.

Final Assembly

• Plate the Dish: Divide the spaghetti among serving plates. Top with the crispy aubergines for a beautiful presentation.
• Garnish: Finish with fresh basil leaves and additional shavings of Parmesan for extra flavor.

Tips for a Perfect Dish

• Taste and Adjust: Always taste your sauce before serving. You can adjust seasoning with more salt, pepper, or sugar if needed.
• Serving Suggestion: Pair with a light salad or crusty bread to complete the meal.
• Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Enjoy your delightful Aubergine Milanese Delight with tomato caper spaghetti!