Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, parmigiana di melanzane (eggplant parmesan). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Parmigiana di Melanzane (Eggplant Parmesan) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Parmigiana di Melanzane (Eggplant Parmesan) is something that I’ve loved my whole life. They are nice and they look wonderful.
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. While eggplant parmesan is usually served over pasta (often spaghetti) in the U. S., that's not the tradition in Italy.
To begin with this particular recipe, we have to prepare a few ingredients. You can have parmigiana di melanzane (eggplant parmesan) using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Parmigiana di Melanzane (Eggplant Parmesan):
- Make ready Sauce
- Prepare 1 (14.5 oz) can of crushed tomatoes
- Get 1/4 cup dry sherry
- Make ready 1/2 large onion, diced
- Make ready 4 garlic cloves, minced
- Get 2 tsp Italian seasoning
- Prepare 1/2 tsp black pepper
- Get 1/2 tsp crushed red pepper flakes
- Make ready 1 tbsp tomato paste
- Make ready 1 tsp anchovy paste
- Prepare 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
- Take 1 tsp sugar
- Take 2 tsp olive oil
- Get Main
- Take ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
- Get 2 tbsp olive oil
- Make ready 4 oz shredded whole milk mozzarella
- Prepare 1 oz grated Parmigiano Reggiano
Most non-Italians I come across erroneously believe that the name of this dish comes from the use of the hard cheese Hence calling it eggplant parmesan. However, the name actually reflects the arrangement of the aubergines/eggplants (melanzane). Parmigiana di Melanzane, or Eggplant Parmesan, is a simple but elegant Italian recipe. 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!
Steps 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.
What do you think of when you hear "Eggplant Parmesan"? 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)! Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana, is an Italian dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked. But if I had to, my answer would probably be eggplant parmesan–parmigiana di melanzane–the way Angelina used to make it.
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