Parmigiana di Melanzane (Eggplant Parmesan)
Parmigiana di Melanzane (Eggplant Parmesan)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, parmigiana di melanzane (eggplant parmesan). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Parmigiana di Melanzane (Eggplant Parmesan) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Parmigiana di Melanzane (Eggplant Parmesan) is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. 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):
  1. Make ready Sauce
  2. Get can of crushed tomatoes
  3. Take dry sherry
  4. Make ready large onion, diced
  5. Prepare garlic cloves, minced
  6. Make ready Italian seasoning
  7. Take black pepper
  8. Prepare crushed red pepper flakes
  9. Make ready tomato paste
  10. Make ready anchovy paste
  11. Get vegetable base OR 2 vegetable boullion cubes
  12. Take sugar
  13. Get olive oil
  14. Get Main
  15. Make ready ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
  16. Get olive oil
  17. Get shredded whole milk mozzarella
  18. Make ready grated Parmigiano Reggiano
Steps to make Parmigiana di Melanzane (Eggplant Parmesan):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Thanks so much for reading. I am sure that you can make this at home. There is 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. Thanks again for reading. Go on get cooking!