Aubergine Milanese

Cut the stalk off each aubergines (2) then cut each aubergine into 2cm thick slices and lay on a plate lined with kitchen paper. Sprinkle the [aubergines] with [salt] and [pepper] and set to one side whilst you prepare the other ingredients. This will draw some of the moisture out of the aubergines.

Heat the [vegetable oil] in a saucepan over low to medium heat. Crush the cloves (3 garlic) and add to the pan. Fry for a few minutes, taking care not to burn it. Add the tinned tomatoes (1 can) and their juices, caster sugar (0.5 tbsp), red wine vinegar (0.5 tbsp), [salt] and [pepper]. Cover and simmer on a low heat for minutes (15), stirring occasionally. Start 15m timer

Preheat the oven to 200°C fan setting. Combine the panko breadcrumbs (100 g) with the nooch (1 tbsp), dried oregano (1 tbsp) and a big pinch of [salt] and [pepper]. You may need to blend the [panko breadcrumbs] if they are too thick. Dust an [aubergine] slice in the plain flour (3 tbsp), shaking off any excess. Then dip the [aubergine] into the [aquafaba], letting the excess drip off. Next, lay the [aubergine] in the [panko breadcrumbs] and coat both sides. Repeat with each slice of [aubergine]. Pour enough [vegetable oil] to cover the base of the frying pan and gently warm. In batches (so you don’t overcrowd the pan), lower the [aubergine] slices into the pan and fry for about minutes (5) on each side until golden brown and crisp. Transfer to a lined baking tray and bake in a hot oven for minutes (10). Remove from the oven, sprinkle with flakey [salt]. Start 10m timer

Serve the aubergine milanese alongside steaming bowls of spaghetti (4 portions), a [handful fresh basil] and lashings of [vegan parmesan].