Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, parmigiana di melanzane (eggplant parmesan). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Parmigiana di Melanzane (Eggplant Parmesan) is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Parmigiana di Melanzane (Eggplant Parmesan) is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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):
- Get Sauce
- Prepare 1 (14.5 oz) can of crushed tomatoes
- Make ready 1/4 cup dry sherry
- Take 1/2 large onion, diced
- Prepare 4 garlic cloves, minced
- Take 2 tsp Italian seasoning
- Prepare 1/2 tsp black pepper
- Prepare 1/2 tsp crushed red pepper flakes
- Prepare 1 tbsp tomato paste
- Make ready 1 tsp anchovy paste
- Get 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
- Get 1 tsp sugar
- Make ready 2 tsp olive oil
- Make ready Main
- Make ready ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
- Take 2 tbsp olive oil
- Take 4 oz shredded whole milk mozzarella
- Take 1 oz grated Parmigiano Reggiano
Step by Step 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.
So that’s going to wrap this up for this special food parmigiana di melanzane (eggplant parmesan) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My site becomes “the place to be” when it comes to parmigiana di melanzane (eggplant parmesan) cooking. Go on get cooking!
