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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, parmigiana di melanzane (eggplant parmesan). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Parmigiana di Melanzane (Eggplant Parmesan) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Parmigiana di Melanzane (Eggplant Parmesan) is something that I’ve loved my entire life.

To get started with this particular recipe, we must 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 that.

The ingredients needed to make Parmigiana di Melanzane (Eggplant Parmesan):
  1. Get Sauce
  2. Get can of crushed tomatoes
  3. Take dry sherry
  4. Make ready large onion, diced
  5. Prepare garlic cloves, minced
  6. Get Italian seasoning
  7. Get black pepper
  8. Get crushed red pepper flakes
  9. Get tomato paste
  10. Take anchovy paste
  11. Get vegetable base OR 2 vegetable boullion cubes
  12. Take sugar
  13. Get olive oil
  14. Prepare Main
  15. Get ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
  16. Make ready olive oil
  17. Get shredded whole milk mozzarella
  18. Prepare 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 is going to wrap it up for this special food parmigiana di melanzane (eggplant parmesan) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!