Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, parmigiana di melanzane (eggplant parmesan). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Parmigiana di Melanzane (Eggplant Parmesan) is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Parmigiana di Melanzane (Eggplant Parmesan) is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this 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.
Ingredients
The ingredients needed to make Parmigiana di Melanzane (Eggplant Parmesan):
- Get Sauce
- Make ready 1 (14.5 oz) can of crushed tomatoes
- Get 1/4 cup dry sherry
- Make ready 1/2 large onion, diced
- Prepare 4 garlic cloves, minced
- Prepare 2 tsp Italian seasoning
- Prepare 1/2 tsp black pepper
- Take 1/2 tsp crushed red pepper flakes
- Prepare 1 tbsp tomato paste
- Prepare 1 tsp anchovy paste
- Get 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
- Take 1 tsp sugar
- Get 2 tsp olive oil
- Make ready Main
- Prepare ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
- Make ready 2 tbsp olive oil
- Prepare 4 oz shredded whole milk mozzarella
- Get 1 oz grated Parmigiano Reggiano
However, the name actually reflects the arrangement of the aubergines/eggplants (melanzane). Eggplant layered with tomatoes, mushrooms and cheese and baked until golden and bubbling. Parmigiana di Melanzane is the perfect low carb comfort That's when I remembered my old favorite, Parmigiana di Melanzane or Eggplant Parmesan as it is also known. Parmigiana di Melanzane, or Eggplant Parmesan, is a simple but elegant Italian recipe.
Instructions
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.
Our version of this vegetarian dish is lighter than many and includes a Fresh Herb Tomato Sauce that is perfect for using end of season produce! What do you think of when you hear "Eggplant Parmesan"? 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. 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’s 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 in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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