Aubergine Milanese with Spaghetti: A Delightful Italian Dish

Aubergine Milanese with Spaghetti is a delicious and flavorful Italian dish that is sure to please your taste buds. It is made with fried eggplant that is coated in a breadcrumb mixture and then served with a rich tomato sauce and spaghetti. This dish is easy to make and can be prepared in under an hour.

Ingredients:

* 1 medium eggplant, sliced into 1/2-inch thick slices * 1 cup all-purpose flour * 2 eggs, beaten * 1 cup bread crumbs * 1/2 cup grated Parmesan cheese * 1/4 teaspoon salt * 1/4 teaspoon black pepper * Olive oil, for frying * 1 onion, chopped * 2 cloves garlic, minced * 1 (28-ounce) can crushed tomatoes * 1/2 cup water * 1/2 teaspoon dried oregano * 1/4 teaspoon dried basil * Salt and pepper to taste * 1 pound spaghetti, cooked al dente

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C). 2. Dredge eggplant slices in flour. 3. Dip eggplant slices in beaten eggs. 4. Coat eggplant slices in bread crumbs. 5. Place eggplant slices on a baking sheet and drizzle with olive oil. 6. Bake for 15-20 minutes, or until golden brown and cooked through. 7. While the eggplant is baking, make the tomato sauce. 8. Heat olive oil in a large saucepan over medium heat. 9. Add onion and cook until softened. 10. Add garlic and cook for 1 minute more. 11. Stir in crushed tomatoes, water, oregano, and basil. 12. Bring to a simmer and cook for 15 minutes, or until sauce has thickened. 13. Season with salt and pepper to taste. 14. To serve, place spaghetti on a plate and top with tomato sauce and eggplant slices. 15. Sprinkle with Parmesan cheese and serve immediately.

Tips:

* For a crispier eggplant, fry the slices in hot oil until golden brown. * You can use any type of pasta you like for this dish. * This dish can be made ahead of time and reheated before serving.

Enjoy!