Crispy Breaded Aubergine Pasta

There's no better way to enjoy aubergine than with crispy breadcrumbs and a silky tomato sauce. This recipe is the perfect way to indulge your aubergine obsession.

Course Main Course, Pasta

Cuisine Italian, Mediterranean

Diet Vegan, Vegetarian

Keyword aubergine parm, aubgerine parmesan, eggplant parm, eggplant parmesan, vegan aubergine parm, vegan aubergine pasta

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Servings

Calories 584

Ingredients

Breaded Aubergine

2 Medium Aubergine sliced into 1cm rounds
150 g Panko breadcrumbs
100 g Corn flour
200 ml Water
Vegetable oil for shallow frying

Spicy tomato sauce

4 (400g) Cans Plum tomatoes
4 Cloves Garlic finely chopped
1/2 Teaspoon Chilli flakes
1 Teaspoon Dried oregano
2 Tablespoons Olive oil
50 g Capers
1 Teaspoon Sea salt I've used maldon
400 g Pasta cooked to packet instructions

Instructions

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Toss in the 4 cloves of chopped garlic, 1/2 teaspoon of chilli flakes and 1 teaspoon of oregano. Fry for about a minute.
Pour in the 4 cans of plum tomatoes and stir to combine with the oil and garlic. Then, using a potato masher or fork, break down any large pieces of tomato. Work the tomatoes until all the sauce has an even lumpy consistency.
Season the sauce with the teaspoon of sea salt, cover and reduce to a simmer. Cook for 25-30 minutes until the sauce is smooth and rich.
Whilst your sauce is cooking, prepare your aubergine. Add the 100g of corn flour to a small bowl. Then whisk in the 200ml of water, a little at a time, until you have a smooth slurry. The sauce should be gloopy but not too thick.
Arrange the 150g of panko breadcrumbs on a large tray or bowl. Now take an aubergine round and dunk it into the cornflour slurry. Toss the aubergine a few times to cover the fruit. Then take the coated aubergine and place it into the breadcrumbs. Toss and flip the aubergine until the fruit has an even crumb coating. Then remove and place onto a large tray. Repeat this process until you've covered all the aubergine slices in breadcrumbs.
Heat a wide cast iron or non-stick pan over a medium heat. Pour in enough vegetable oil to cover the bottom of the pan with a coating of oil about half the thickness of your aubergine slices. Allow a few minutes for your oil to heat up.
Now fry your aubergine slices, working in batches so as not to crowd the pan. Cook the rounds for 3 minutes, on each side, until the breadcrumbs are golden brown. Place the cooked aubergine on wire rack and season immediately with salt and a little black pepper.
When all your aubergine are fried, plate your pasta. Generously heap the tomato sauce over your pasta and top with the breaded aubergine. Then finish with the 50g of capers and a drizzle of olive oil.

Nutrition