This easy Jamie Oliver Aubergine Parmesan Milanese is a quick and delicious meal featuring crispy aubergine slices served over pasta with a rich, flavorful tomato sauce. Simple to prepare and packed with flavor, you can easily swap in different vegetables like courgettes or butternut squash for a tasty variation!
Ingredients Needed
- 1 aubergine (250g / 8.8 oz)
- 2 large free-range eggs
- 100g (3.5 oz) rosemary focaccia
- Olive oil
- 20g (0.7 oz) Parmesan cheese
- 150g (5.3 oz) dried spaghetti
- 2 cloves of garlic
- 1 x 400g (14 oz) tin of quality cherry tomatoes
- ½ a bunch (15g / 0.5 oz) of basil
How To Make Aubergine Parmesan Milanese
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Prepare the aubergine: Cut the skin off either side of the aubergine, then slice into four 1cm-thick (0.4-inch) pieces lengthways. Sprinkle with sea salt and gently bash with a meat mallet or rolling pin. Dab the slices dry with kitchen paper.
- Prepare the breadcrumb coating: Beat the eggs in a shallow bowl. Blitz the focaccia into fine crumbs and spread on a plate. Dip the aubergine slices in the egg, letting excess drip off, then coat each side in the breadcrumbs.
- Fry the aubergine: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Fry the aubergine slices for 6 minutes or until golden, turning halfway. Transfer to an oiled baking tray, grate most of the Parmesan over the top, and bake in the oven.
- Cook the spaghetti: Cook the spaghetti in a pan of boiling salted water according to the package instructions.
- Prepare the sauce: Wipe the frying pan clean and return it to medium-high heat with ½ tablespoon of olive oil. Add the finely sliced garlic and fry until golden. Pour in the cherry tomatoes and swirl a splash of water around the tin, adding it to the pan.
- Simmer the sauce: Pick and set aside the baby basil leaves, tear the rest into the sauce, season with salt and pepper, and let the sauce simmer on low heat.
- Combine the spaghetti and sauce: Once the spaghetti is cooked, use tongs to drag it directly into the sauce, allowing some starchy water to follow. Toss to combine.
- Serve: Divide the spaghetti among plates, place the aubergine on top, grate over the remaining Parmesan, and finish with the baby basil leaves.
Recipe Tips
- Don’t skip the salting step: Salting the aubergine slices helps to remove excess moisture, making the aubergine crispier when fried.
- Don’t overcook the spaghetti: Aim for al dente pasta! It holds up better in the sauce and adds a perfect bite to the dish.
- Simmer the sauce gently: Let the tomato sauce simmer on low heat, so the flavors meld together and become richer before tossing it with the spaghetti.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Aubergine Parmesan Milanese cool to room temperature before storing it in an airtight container. You can refrigerate it for up to 2-3 days.
- Freeze: To freeze, allow the dish to cool, then wrap it tightly in plastic wrap or foil before placing it in a freezer-safe container. It will keep for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat your oven to 180°C/350°F. Place the aubergine on a baking tray and cover loosely with foil to keep it from drying out. Heat for 10-15 minutes or until hot throughout.
Nutrition Facts
Serving Size: 1 serving (approximately 1 plate)
- Calories: 688
- Total Fat: 24.8g
- Saturated Fat: 5.7g
- Total Carbohydrate: 92.5g
- Dietary Fiber: 9.3g
- Sugars: 12g
- Protein: 28.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Mushroom Cannelloni
- Jamie Oliver Buddy’s Tuna Pasta
- Jamie Oliver Buddy’s Spinach Pici Pasta
- Jamie Oliver One-pan Veggie Lasagne
Jamie Oliver Aubergine Parmesan Milanese
Description
This easy Jamie Oliver Aubergine Parmesan Milanese is a quick and delicious meal featuring crispy aubergine slices served over pasta with a rich, flavorful tomato sauce. Simple to prepare and packed with flavor, you can easily swap in different vegetables like courgettes or butternut squash for a tasty variation!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Prepare the aubergine: Cut the skin off either side of the aubergine, then slice into four 1cm-thick (0.4-inch) pieces lengthways. Sprinkle with sea salt and gently bash with a meat mallet or rolling pin. Dab the slices dry with kitchen paper.
- Prepare the breadcrumb coating: Beat the eggs in a shallow bowl. Blitz the focaccia into fine crumbs and spread on a plate. Dip the aubergine slices in the egg, letting excess drip off, then coat each side in the breadcrumbs.
- Fry the aubergine: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Fry the aubergine slices for 6 minutes or until golden, turning halfway. Transfer to an oiled baking tray, grate most of the Parmesan over the top, and bake in the oven.
- Cook the spaghetti: Cook the spaghetti in a pan of boiling salted water according to the package instructions.
- Prepare the sauce: Wipe the frying pan clean and return it to medium-high heat with ½ tablespoon of olive oil. Add the finely sliced garlic and fry until golden. Pour in the cherry tomatoes and swirl a splash of water around the tin, adding it to the pan.
- Simmer the sauce: Pick and set aside the baby basil leaves, tear the rest into the sauce, season with salt and pepper, and let the sauce simmer on low heat.
- Combine the spaghetti and sauce: Once the spaghetti is cooked, use tongs to drag it directly into the sauce, allowing some starchy water to follow. Toss to combine.
- Serve: Divide the spaghetti among plates, place the aubergine on top, grate over the remaining Parmesan, and finish with the baby basil leaves.
Notes
- Don’t skip the salting step: Salting the aubergine slices helps to remove excess moisture, making the aubergine crispier when fried.
- Don’t overcook the spaghetti: Aim for al dente pasta! It holds up better in the sauce and adds a perfect bite to the dish.
- Simmer the sauce gently: Let the tomato sauce simmer on low heat, so the flavors meld together and become richer before tossing it with the spaghetti.
Jamie Oliver Aubergine Parmesan Milanese