Discover your new favourite vegetarian dish! This tasty twist on Milan’s famous Cotoletta alla Milanese combines crispy breaded aubergine with deliciously rich tomato pasta. Get ready to impress your dinner guests!
For more delicious recipes check out our channel @CookingwithNapolina
Serves: 2
Prep Time: 10 mins
Cook Time: 10 mins
Ingredients:
200g Napolina Spaghetti, cooked as per packet instructions
100ml Napolina Olio Da Cucina, for frying
1 can Napolina Chopped Tomatoes
1 tsp Napolina Olive Oil
1 tbsp Napolina Tomato Puree
1 aubergine, cut in half
100g panko breadcrumbs
50g parmesan cheese, grated, plus more for serving
1 egg, beaten
100g plain flour
100g anchovies, roughly chopped
2 cloves garlic, finely chopped
Salt and pepper to taste
Preparations
1. Season the aubergine slices with salt then dredge in the plain flour, followed by the egg.
2. Mix the parmesan and breadcrumbs together then dredge the aubergine in the mix, ensuring it is fully coated in breadcrumbs.
3. Add the Napolina Olio Da Cucina to a wide frying pan and then shallow fry the aubergine on each side for three minutes, until golden and crisp then transfer on to kitchen paper to drain.
4. In a frying pan, add the olive oil and garlic and sweat for a few minutes until soft
5. Add the Napolina Chopped Tomatoes, anchovies, Napolina Tomato Puree and salt and pepper to taste then mix together well and simmer on a medium heat for five minutes.
6. Add in the cooked Napolina Spaghetti and toss together in the sauce then serve up into two bowls, topping with a slice of the fried aubergine and finish with a little extra parmesan cheese and enjoy!
Have you ever tried oene Milanz? This veggie twist on Milan’s classic Milan combines crispy breaded oberine with deliciously rich tomato pasta that will leave all your dinner guests asking for more. To begin, season the oberine slices with salt. Then dredge them in flour followed by egg. Then combine the parmesan and breadcrumbs together and cover the slices entirely in the cheesy breadrumbs. Next, shallow fry the breaded oberine slices in napolina olina for around 3 minutes on each side until they are golden brown and crispy. Then set aside to dry. Add the napolino olive oil to a pan followed by the garlic and anchovies and fry for a few minutes. Then add the napolino chopped tomatoes followed by the tomato puree and mix together well. Season with salt and pepper and mix again. Then add the cooked napolino spaghetti and toss together gently coating all the pasta in the sauce. Then serve in two bowls, topping with a slice of crispy oberine and add the finishing touch, a sprinkling of extra parmyo. Enjoy.