Aubergine Milanese

0:35 m

Crispy, crunchy and ridiculously tasty this Aubergine Milanese is the perfect mid-week dinner. Inspired by the classic Italian dish we've veganised it and served it with spaghetti in a super simple pomodoro tomato sauce! Check out the full recipe below!

Start cooking ➞




For the Aubergine Milanese

<item-todo-done>2 large aubergines<item-todo-done><item-todo-done>100g panko breadcrumbs<item-todo-done><item-todo-done>1 tbsp Nooch<item-todo-done><item-todo-done>1 tbsp dried oregano<item-todo-done><item-todo-done> Aquafaba<item-todo-done><item-todo-done>3 tbsp plain flour<item-todo-done><item-todo-done> vegetable oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

For the Spaghetti Pomodoro

<item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 x 400g can of tinned tomatoes<item-todo-done><item-todo-done>½ tbsp caster sugar<item-todo-done><item-todo-done>½ tbsp red wine vinegar<item-todo-done><item-todo-done>4 portions of spaghetti<item-todo-done><item-todo-done> handful of fresh basil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

To Serve

<item-todo-done> plant-based parmesan<item-todo-done>

Before you start

2 large frying pans | Saucepan | Lined baking tray

Prepare the aubergines

  • Cut the stalk off each aubergine then cut each aubergine into 2cm thick slices and lay on a plate lined with kitchen paper. Sprinkle the aubergines with salt and set to one side whilst you prepare the other ingredients. This will draw some of the moisture out of the aubergines

For the spaghetti pomodoro

  • Heat the oil in a saucepan over low to medium heat. Crush the garlic and add to the pan. Fry for a few minutes, taking care not to burn it. Add the tomatoes and their juices, sugar, vinegar, salt and pepper. Cover and simmer on a low heat for 15 minutes, stirring occasionally

For the aubergine milanese

  • Preheat the oven to 200*C fan setting
  • Combine the breadcrumbs with the nooch, dried oregano and a big pinch of salt and pepper. You may need to blend the breadcrumbs if they are too thick
  • Dust an aubergine slice in the flour, shaking off any excess. Then dip the aubergine into the aquafaba, letting the excess drip off. Next, lay the aubergine in the breadcrumbs and coat both sides. Repeat with each slice of aubergine
  • Pour enough vegetable oil to cover the base of the frying pan and gently warm. In batches (so you don’t overcrowd the pan), lower the aubergine slices into the pan and fry for about 5 minutes on each side until golden brown and crisp. Transfer to a lined baking tray and bake in a hot oven for 10 minutes. Remove from the oven, sprinkle with flakey salt


  • Serve the aubergine milanese alongside steaming bowls of spaghetti pomodoro and lashings of plant-based parmesan
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