Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, parmigiana di melanzane (eggplant parmesan). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Parmigiana di Melanzane (Eggplant Parmesan) is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Parmigiana di Melanzane (Eggplant Parmesan) is something that I’ve loved my entire life.
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Try this recipe for traditional Italian-style eggplant Parmesan (Parmigiana di melanzane). It's a hearty side dish or great meatless/vegetarian main.
To begin with this recipe, we must prepare a few components. You can have parmigiana di melanzane (eggplant parmesan) using 18 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Parmigiana di Melanzane (Eggplant Parmesan):
- Prepare Sauce
- Make ready 1 (14.5 oz) can of crushed tomatoes
- Prepare 1/4 cup dry sherry
- Get 1/2 large onion, diced
- Take 4 garlic cloves, minced
- Take 2 tsp Italian seasoning
- Make ready 1/2 tsp black pepper
- Prepare 1/2 tsp crushed red pepper flakes
- Get 1 tbsp tomato paste
- Take 1 tsp anchovy paste
- Take 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
- Get 1 tsp sugar
- Get 2 tsp olive oil
- Get Main
- Take ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
- Make ready 2 tbsp olive oil
- Get 4 oz shredded whole milk mozzarella
- Get 1 oz grated Parmigiano Reggiano
Parmigiana di melanzane is my one of my ultimate comfort foods. It may even be my most favourite food in the entire world… after masala dosa. However, the name actually reflects the arrangement of the aubergines/eggplants (melanzane). Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana.
Instructions to make Parmigiana di Melanzane (Eggplant Parmesan):
- 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.
- 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.
- 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.
- 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.
- 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.
Since the eggplants tend to have a bitter taste, depending on whether more or less dark, we have to use something to Cut the eggs in small pieces and heat the tomato sauce. Put all other ingredient on the work surface to be comfortable during the assembling of the. In the following article we're going to deal with Italian cuisine once again! In fact, we are going to know the preparation and the history (including some interesting facts) of one of the most beloved dishes in Italy: the parmigiana di melanzane (aubergine parmigiana)! This version has no Parmigiano-Reggiano, and an incredibly clean, fresh flavor as a result, but feel free to add a dusting of freshly grated cheese to each layer if you prefer.
So that is going to wrap it up for this exceptional food parmigiana di melanzane (eggplant parmesan) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
