Angi's zucchini and eggplant piccata with tomato spaghetti

Ingredients for 4 servings:

• 1 eggplant(s)
• 1 zucchini
• Salt
• 4 eggs
• 100 g flour
• salt and pepper
• 200 g Parmesan, grated
• 4 tbsp oil
• 400g spaghetti
• 1 kg vine tomatoes, fresh or chopped, from the can
• 1 large onion(s) or 4 shallots
• 5 garlic cloves
• 1 handful of fresh basil leaves
• 1 handful of oregano leaves, fresh or dried
• 3 bay leaves
• 2 tbsp extra virgin olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

vegetarian

For the tomato sauce, peel the onions and halve or chop them into large pieces. Chop the garlic into large pieces. Heat the olive oil in a saucepan until very hot and fry the onions until dark brown. Then add the garlic, but do not let it brown, as this will make it bitter. Add the remaining ingredients, reduce the heat, and simmer the sauce for at least 30 minutes, stirring occasionally. Remove the onions and bay leaves and season the sauce with salt and pepper. Cook the spaghetti according to the instructions, mix with the tomato sauce, and keep warm. Wash the zucchini and eggplant thoroughly with hot water and cut into ½ cm thin slices. Salt each slice and let it rest in a covered container for 1/2 hour. After the resting time, coat the zucchini and eggplant slices, patted dry with kitchen paper, in flour, then in the beaten egg (seasoned with salt and pepper), and finally in the grated Parmesan cheese. Fry slowly on both sides in a little olive oil in a non-stick pan until browned to your liking. Serve with the tomato spaghetti. Tip: The tomato sauce is the basis for many pasta sauces and can also be pureed if desired, for example, for pizza sauce. It will keep in a sealed container in the refrigerator for 3-4 days.