Eggplant schnitzel with spaghetti

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 egg(s)
• Flour
• Breadcrumbs or panko
• olive oil
• e.g. Parmesan, grated
• 200g spaghetti
• 1 can of tomatoes
• salt and pepper
• 1 bunch of basil
• 2 cloves garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Preheat oven to 180°C (top/bottom heat) and bring water to a boil for the pasta. Cut a little off the left and right sides of the eggplant to make it straight. Then halve lengthwise and halve these pieces again to make 4 schnitzel-like slices. Then trim off the end of the eggplant. Pound the slices until slightly soft and season with salt to draw out the moisture. Pat off any moisture and season the eggplant slices with pepper. Coat the eggplant in flour, dip in beaten egg, and coat with breadcrumbs/panko. Fry in a pan with hot olive oil until crispy brown. Cook the spaghetti in the water for about 10 minutes. Sprinkle some Parmesan cheese on a baking sheet lined with baking paper, place the eggplant on top, sprinkle with more Parmesan cheese, and return to the oven for 10 minutes. Carefully fry the chopped garlic in the pan with olive oil, then add the canned tomatoes. Chop the tomatoes slightly and add the basil leaves. Season with salt and pepper to taste. Add the cooked pasta to the pan. Add a little pasta water and bring back to a boil. Transfer the pasta to a plate and place two eggplant slices on top.