Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, parmigiana di melanzane (eggplant parmesan). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Parmigiana di Melanzane (Eggplant Parmesan) is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Parmigiana di Melanzane (Eggplant Parmesan) is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. 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):
- Take Sauce
- Take 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
- Get 2 tsp Italian seasoning
- Make ready 1/2 tsp black pepper
- Take 1/2 tsp crushed red pepper flakes
- Make ready 1 tbsp tomato paste
- Get 1 tsp anchovy paste
- Prepare 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
- Take 1 tsp sugar
- Get 2 tsp olive oil
- Prepare Main
- Make ready ~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
- Prepare 1 oz grated Parmigiano Reggiano
Parmigiana is the Italianized name of parmiciana which, in Sicilian, means the lattice method of arranging the planks of wooden shutters. As a matter of fact, the slices of aubergine (eggplant), which constitute the key and main ingredient of the dish, are disposed in layers transversally to each other. Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Cover the aubergines with some pieces of fontina, spoon a little tomato sauce on the cheese and sprinkle with some Parmesan.
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.
Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Cover the aubergines with some pieces of fontina, spoon a little tomato sauce on the cheese and sprinkle with some Parmesan. Continue with another layer of aubergine slices, arranging them in the opposite direction to the layer below, cover with fontina, tomato sauce and Parmesan. Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you've used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
So that is going to wrap it up with this special food parmigiana di melanzane (eggplant parmesan) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
