Parmigiana di Melanzane (Eggplant Parmesan)
Parmigiana di Melanzane (Eggplant Parmesan)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, parmigiana di melanzane (eggplant parmesan). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Parmigiana di Melanzane (Eggplant Parmesan) is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Parmigiana di Melanzane (Eggplant Parmesan) is something that I’ve loved my entire life.

It is, however, sometimes made with zucchini in place of eggplant in Italy: Parmigiana di zucchine. Wash and towel dry the eggplant. Drain and rinse the eggplant and dry on towels.

To begin with this particular recipe, we must prepare a few ingredients. You can have parmigiana di melanzane (eggplant parmesan) using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Parmigiana di Melanzane (Eggplant Parmesan):
  1. Prepare Sauce
  2. Take 1 (14.5 oz) can of crushed tomatoes
  3. Take 1/4 cup dry sherry
  4. Prepare 1/2 large onion, diced
  5. Take 4 garlic cloves, minced
  6. Make ready 2 tsp Italian seasoning
  7. Get 1/2 tsp black pepper
  8. Get 1/2 tsp crushed red pepper flakes
  9. Get 1 tbsp tomato paste
  10. Prepare 1 tsp anchovy paste
  11. Take 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
  12. Get 1 tsp sugar
  13. Take 2 tsp olive oil
  14. Make ready Main
  15. Get ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
  16. Make ready 2 tbsp olive oil
  17. Take 4 oz shredded whole milk mozzarella
  18. Take 1 oz grated Parmigiano Reggiano

This is a classic version of parmigiana di melanzane as they would make it in Sicily. It would be eaten as a side dish there, but it's just as satisfying as a main. If you want to make it a bit more substantial, you can add a beaten egg with the grated cheese for pouring over the very top of the parmigiana—it will bake to a delicious golden crust. For the red sauce: Heat the olive oil in a large saucepan.

Instructions to make Parmigiana di Melanzane (Eggplant Parmesan):
  1. Preheat oven to 450. Cover bottom of two sheet pans with aluminum foil. Coat foil and both sides of each piece of eggplant thoroughly in olive oil. Place eggplant slices into a singe layer across the two sheets.
  2. Set up oven racks to lower middle and upper middle positions. Put eggplant in oven and roast for 20 minutes, switching the rack position and rotating each pan after 10 minutes for even cooking. Remove and allow to cool at least 10 minutes. Reduce oven to 375.
  3. While you are roasting the eggplant, start the sauce. Heat olive oil over medium-high heat until shimmering. Add onion and cook until translucent. Add garlic and cook 30 seconds until fragrant. Add tomato paste, anchovy paste, and vegetable base. Mix in and cook about 30 seconds. Add dry sherry. Cook about 2 minutes. Add tomatoes and all other seasonings. Bring to a simmer and then reduce to medium-low heat. Cover. Cook, stirring occassionally, about 20 minutes.
  4. Grease an oval or rectangular baking dish well with cooking spray. Place 1/2 cup of sauce into the bottom and spread across the whole bottom. Place a single lawyer of eggplant over the sauce. Add another 1/2 cup of sauce and 1/3 of the cheeses.
  5. Place another layer of eggplant, 1/2 cup of sauce, and 1/3 of the cheese. Continue with the final layer of eggplant and top with remaining sauce and cheese. Place into the oven, uncovered, and bake for 25 - 30 minutes. Remove and let sit for 10 minutes before serving.

Add the tomatoes, red pepper flakes and some salt and black pepper and. We liked it - my husband would have liked the eggplant crispy with a breading, but said that it tasted good. I baked them in the oven with olive oil like some of them said they had done to cut down the grease. Eggplant Parmesan, parmigiana di melanzane in Italian, is one of the classic preparations of southern Italy. It is a preparation associated with the cooking of Naples, but it is popular in the Campanian countryside and Calabria and Sicily too.

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