Milanese Eggplant with Capers, Chili and Parmesan

• eggplants↗2 великі

  stems removed, cut lengthwise into quarters

• olive oil↗

  for frying

• flour↗4 ст. л. tbsp
• eggs↗2
• breadcrumbs↗100 г g

  e.g., panko

• garlic granules↗½ ч. л. tsp
• dried oregano↗1 ч. л. tsp
• parmesan↗20 г g

  or vegetarian alternative, grated, plus extra shavings for serving

• spaghetti↗350 г g
• basil↗жменя handful

  for serving

• olive oil↗2 ст. л. tbsp
• garlic cloves↗4 великі

  minced

• tomato paste1 ст. л. tbsp
• chopped tomatoes2 × 400 г консерви g
• dried oregano↗½ ч. л. tsp
• цукор↗2 ч. л.
• каперси↗1 ст. л.
• чілі пластівці↗велика щіпка

Step-by-step instructions

1. 1

   Sprinkle the soft sides of the eggplants with 1 tsp of fine salt and let them sit for 1 hour.

2. 2

   Pat the eggplants dry with a paper towel. Heat 1‑2 tbsp of oil in a skillet over medium heat and fry the eggplants for a few minutes on each side until golden. Transfer them to a plate with tongs and let them cool.

3. 3

   In the same skillet, heat olive oil over medium heat (do not wipe it out) and sauté the garlic for about a minute. Add tomato paste, canned tomatoes, oregano, sugar, capers, chili flakes, and a pinch of salt. Simmer covered for 30 min until the sauce thickens and becomes aromatic.

4. 4

   Spread flour on a plate and season it. In a shallow bowl whisk the eggs with a splash of water, and in a separate plate combine the breadcrumbs, garlic granules, oregano and grated parmesan. Dredge the eggplants in the flour, shake off excess, dip into the egg mixture, then coat with the breadcrumb mixture. If breadcrumbs remain on the eggplants, repeat the process with just the egg and breadcrumb layers. Optionally let the eggplants rest in the refrigerator for up to a day.

5. 5

   Preheat the oven to 180 °C (160 °C for a gas stove, gas mark 4). Pour oil into the bottom of a large skillet, heat over medium heat and fry the eggplants for 2‑3 min on each side until a crispy golden crust forms. Then transfer them to a baking sheet and bake for 10 min until they become tender.

6. 6

   Meanwhile, cook the spaghetti in a large pot of salted boiling water according to the package instructions, or until al dente. Using tongs, lift the spaghetti directly into the sauce so some pasta water splashes into the skillet. Simmer for 1‑2 min so the noodles soak up the sauce, then plate them, add the eggplants, and sprinkle with basil and parmesan shavings.