Crunchy and crisp with a fragrant, flavourful sauce, this Aubergine Milanese features a soft, smoky interior encased in a fried breadcrumb coating. It pairs perfectly with garlicky marinara and garnished with fresh.
Step 1: Preheat the oven to 180*C. Place the whole aubergines on a baking tray in the oven for 30 mins, turning regularly.
Step 2: Make the sauce by heating 2 tbsp of Mr Organic’s Olive Oil in a pan. Grate in the garlic and fry for a minute. Add in Mr Organic’s Whole Plum Tomatoes, season with salt and pepper and stir.
Step 3: Remove the aubergines from the oven, place in a bowl and cover for 10 mins, allowing the steam to loosen the skins. Transfer back onto the tray and peel off the skins, flatten with a fork and season with salt.
Step 4: Place the flour, milk and breadcrumbs in 3 separate bowls. Place the aubergine in the flour first, transfer to the milk next and coat on both sides, place in the panko breadcrumbs to coat on both sides then repeat with the second aubergine.
Step 5: Heat 1cm of oil in a pan, lower the aubergine into the oil and fry on both sides until golden. Once done, place on an old tea towel and season with salt. Repeat for the second aubergine.
Step 6: Spread the sauce in the centre of a plate, slice the aubergine into strips and place on top of the sauce. Garnish with lemon zest and chives.
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