Milanese Eggplant with Spaghetti

• eggplant↗1
• plain flour↗4 tbsp
• eggs↗2
• breadcrumbs↗50 g
• Grana Padano cheese↗50 g

  25 g finely grated, 25 g shaved

• olive oil↗6 tbsp
• garlic↗3

  minced

• chopped tomatoes400 g
• spaghetti↗300 g
• arugula↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C for convection). Slice the eggplant lengthwise into 1 cm thick rounds. Prepare three separate bowls: sift the flour into one, beat the eggs in another, and combine the breadcrumbs with the finely grated Grana Padano in the third. Season the flour with salt and pepper and mix well. Dredge each eggplant slice first in the flour, then in the egg, let excess drip off, and finish with the cheese breadcrumb coating.

2. 2

   Heat 4 tbsp of olive oil in a wide skillet over medium‑high heat and fry the breaded eggplant in batches for 2‑3 min until golden and crisp. Flip them with tongs and fry the other side another 2‑3 min. Transfer the cooked slices onto paper towels to absorb excess oil, and continue frying the rest. After frying, place all the eggplant in a baking dish and bake for 15‑20 min until they become tender inside.

3. 3

   While the eggplant is baking, clean the skillet, heat 2 tbsp of oil and sauté the minced garlic for 1‑2 min until fragrant. Add the chopped tomatoes, half a can of water, and your favorite spices (e.g., oregano, basil, black pepper). Simmer for 10 min until the sauce thickens slightly.

4. 4

   Cook the spaghetti according to the package instructions, drain, reserving 100 ml of the cooking water. Transfer the spaghetti to the sauce, add a splash of the reserved water if needed, and toss well to coat the pasta evenly. Divide the spaghetti onto plates, top with the baked eggplant, sprinkle with the remaining Grana Padano shavings and serve with arugula lightly dressed with balsamic vinegar.