Aubergine Milanese with New Potatoes in a Herb and Mustard Dressing

Cut the aubergine lengthways into long, wide slices about 1.5cm (1/2 inch) thick and season generously with salt. You should have atleast 8 slices of aubergine. Heat 1cm (1/3 inch) of olive oil in the base of a wide frying pan over a medium heat. Cook the slices of aubergine in batches in the pan until softened and just starting to brown. Aproximately 3 minutes on each side. Set aside and cool.

Bring a large pan of water to the boil and season generously with salt. Add the potatoes and cook for 10-12 minutes or until tender and then drain. To make the dressing put the lemon juice, olive oil, mayonnaise and mustard in a small bowl and whisk until combined. Add the gherkins, dill and half the dressing to the warm potatoes and mix. 

Season the flour generously with salt and pepper and put in a shallow, wide bowl. Put the beaten eggs in a shallow, wide bowl and then add the grated parmesan to the breadcrumbs and put that in a shallow, wide bowl too. Dip each slice of cooked aubergine in the flour, then egg and finally breadcrumbs, making sure they are completely coated in each layer and set aside on a lined baking tray. 

Heat the oil in the wide frying pan over a medium heat, adding more olive oil if needed. Once hot fry the breadcrumbed aubergine in batches for approximately 3-4 minutes on each side, or until crisp and golden. Keep the aubergine warm in a low oven while you fry the remaining slices. 

Serve the aubergine immediately with the potato salad, the reserved salad dressing drizzled over the top and a wedge of lemon to squeeze over the aubergine. This is good served with a crisp green salad or steamed green beans. 

Cooks tip: This can also be made with chicken breasts. The chicken does not need to be precooked but it should be flattened with a rolling pin or a meat tenderiser until it is 1.5cm (1/2 inch thick) before breadcrumbing.