Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, parmigiana di melanzane (eggplant parmesan). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This authentic recipe for eggplant parmigiana with baked eggplant, tomato sauce, and Parmesan is one of the most popular Italian dishes. Eggplant Parmesan (Parmigiana di melanzane), is a truly classic Italian dish that has become immensely popular around the world, even spawning other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as Chicken Parmesan, Veal Parmesan, etc. It is, however, sometimes made with zucchini in place of eggplant in Italy: Parmigiana di zucchine.
Parmigiana di Melanzane (Eggplant Parmesan) is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Parmigiana di Melanzane (Eggplant Parmesan) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have parmigiana di melanzane (eggplant parmesan) using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Parmigiana di Melanzane (Eggplant Parmesan):
- Prepare Sauce
- Take 1 (14.5 oz) can of crushed tomatoes
- Take 1/4 cup dry sherry
- Make ready 1/2 large onion, diced
- Get 4 garlic cloves, minced
- Make ready 2 tsp Italian seasoning
- Get 1/2 tsp black pepper
- Get 1/2 tsp crushed red pepper flakes
- Take 1 tbsp tomato paste
- Take 1 tsp anchovy paste
- Prepare 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
- Prepare 1 tsp sugar
- Prepare 2 tsp olive oil
- Get Main
- Take ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
- Prepare 2 tbsp olive oil
- Take 4 oz shredded whole milk mozzarella
- Take 1 oz grated Parmigiano Reggiano
But if I had to, my answer would probably be Eggplant Parmesan—parmigiana di melanzane in Italian—the way Angelina used to make it. This is a simple dish to make, but it involves several steps. Allow yourself a good two hours to prepare this dish. It tastes much better made ahead, so if you have the time, make it in the morning and have it for dinner or, even better, make it at your.
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.
Parmigiana di Melanzane - Eggplant Parmesan. Honestly, we don't give it enough credit. I wasn't always an eggplant fan. I had it once or twice as a child and remember it tasting bitter. Mom wasn't fond of it and when mom doesn't like something, mom doesn't know how to prepare it.
So that’s going to wrap this up with this exceptional food parmigiana di melanzane (eggplant parmesan) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
