Angis Zucchini Eggplant Piccata with Tomato Spaghetti
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 eggplant (s)
- 1 zucchini
- salt
- 4 egg (s)
- 100 g flour
- salt and pepper
- 200 g parmesan, rated
- 4 tablespoon oil
- 400 g spahetti
For the tomato sauce:
- 1 kg vine tomato (s), fresh or chopped, canned
- 1 large onion (s) or 4 shallots
- 5 clove (s) garlic
- 1 handful fresh basil leaves
- 1 handful oregano leaves, fresh or dried
- 3 bay leaves
- 2 tablespoon olive oil, extra virgin
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the tomato sauce, peel and halve the onions or cut into large pieces. Cut the garlic into large pieces.
- Heat the olive oil in a saucepan and fry the onions until dark. Then add the garlic, but do not let it darken, it will taste bitter. Now add the remaining ingredients, lower the temperature and let the sauce simmer for at least 30 minutes. Stir more often. 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 aubergine well with hot water and cut into ½ cm thin slices.
- Salt each slice and leave in a covered container for 1/2 hour.
- After the resting time, dab the zucchini and aubergine slices well with kitchen paper in flour, then in the beaten egg (seasoned with salt and pepper) and finally in the grated Parmesan.
- In a non-stick pan, slowly fry both sides in a little olive oil until browned. Serve with the tomato spaghetti.
- Tip: The tomato sauce is the basis for many pasta sauces and can also be pureed as required, e.g., for pizza sauce. It can be kept closed in the refrigerator for 3 - 4 days.
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