Crispy aubergine with kale pesto fettuccine

Crispy aubergine with kale pesto fettuccine

By
From
Top With Cinnamon
Serves
4
Photographer
Izy Hossack

Next to charred aubergine, breaded and fried aubergine is my favourite thing. Take those crispy, salty, creamy discs then bake them with tomato sauce and Parmesan and you have the classic aubergine Parmesan (or eggplant Parmegian, as I grew up calling it). Instead of frying it, I’ve found that baking the aubergine in the oven is simpler, healthier and less messy (no clearing up oil-filled pans! Wooh!) It also gives you more free time to spend reading that magazine you’ve been wanting to look at for months (or just making extra aubergine coins for snacks).

Ingredients

Quantity Ingredient
45g plain flour
1 egg
115g fine dry breadcrumbs
4 tablespoons parmesan, grated, plus extra to serve
1/4 teaspoon salt
1/2 teaspoon dried oregano
1 aubergine, sliced into 1 cm-thick coins
2 tablespoons olive oil
300g fettuccine
1 quantity Herby kale pesto
or 150g store-bought pesto

Method

  1. Preheat the oven to 200°C. Place the flour in a shallow bowl. In another shallow bowl, whisk the egg with 60 ml water. In a third shallow bowl, mix the breadcrumbs, Parmesan, salt and oregano.
  2. Dip both sides of each aubergine coin first in the flour, then in the egg and finally in the breadcrumbs. Lay them on a baking tray and drizzle or spray with olive oil. Bake for 10 minutes, then flip them over and bake for a further 10–15 minutes until golden brown and crisp.
  3. Meanwhile, cook the pasta in a large pan filled with salted, boiling water according to the instructions on the packet. Drain the pasta and stir in the pesto. Serve with the baked aubergine and more Parmesan.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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