Hi everyone, Welcome to my recipe site. Today, I will show you a way to make a special dish, parmigiana di melanzane (eggplant parmesan). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Attendez que la sauce tomate refroidisse et placez-la au réfrigérateur. Laissez reposer pendant une heure, rincez-les puis laissez-les sécher. Authentic Eggplant Parmesan (Parmigiana Di Melanzane) Prepare the Eggplant.
Parmigiana di Melanzane (Eggplant Parmesan) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Parmigiana di Melanzane (Eggplant Parmesan) is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must 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):
- Sauce
- 1 (14.5 oz) can of crushed tomatoes
- 1/4 cup dry sherry
- 1/2 large onion, diced
- 4 garlic cloves, minced
- 2 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1 tbsp tomato paste
- 1 tsp anchovy paste
- 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
- 1 tsp sugar
- 2 tsp olive oil
- Main
- ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
- 2 tbsp olive oil
- 4 oz shredded whole milk mozzarella
- 1 oz grated Parmigiano Reggiano
Place a thin coating of marinara sauce in the bottom of a baking pan large enough to hold the eggplant in a single layer. Parmigiana di Melanzane - Eggplant Parmesan. Honestly, we don't give it enough credit. I wasn't always an eggplant fan.
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.
I had it once or twice as a child and remember it tasting bitter. Mom wasn't fond of it and when mom doesn't like something, mom doesn't know how to prepare it. Or so she wanted everyone to believe. I need to remember it sometimes. Neapolitan eggplant Parmesan ( Parmigiana di melanzane ).
So that’s going to wrap this up with this special food parmigiana di melanzane (eggplant parmesan) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
