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✓ Recipe: Delicious Parmigiana di Melanzane (Eggplant Parmesan)

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Parmigiana di Melanzane (Eggplant Parmesan). You are now ready to assemble the dish. In a bake-and-serve pan, place a layer of the fried eggplant slices, then a bit of the tomato sauce, then a few mozzarella slices, a bit of shredded basil (optional) and grated parmesan cheese. Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane).

Parmigiana di Melanzane (Eggplant Parmesan) Eggplant Parmesan (Parmigiana di melanzane), is a truly classic Italian dish that has become immensely popular around the world, even spawning other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as Chicken Parmesan, Veal Parmesan, etc. It is, however, sometimes made with zucchini in place of eggplant in Italy: Parmigiana di zucchine. Eggplant Parmigiana (Parmigiana di Melanzane) is the ultimate comfort food recipe. You can cook Parmigiana di Melanzane (Eggplant Parmesan) using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Parmigiana di Melanzane (Eggplant Parmesan)

  1. It's of Sauce.
  2. It's 1 (14.5 oz) of can of crushed tomatoes.
  3. You need 1/4 cup of dry sherry.
  4. Prepare 1/2 of large onion, diced.
  5. Prepare 4 of garlic cloves, minced.
  6. Prepare 2 tsp of Italian seasoning.
  7. You need 1/2 tsp of black pepper.
  8. You need 1/2 tsp of crushed red pepper flakes.
  9. Prepare 1 tbsp of tomato paste.
  10. You need 1 tsp of anchovy paste.
  11. You need 1 1/2 tbsp of vegetable base OR 2 vegetable boullion cubes.
  12. Prepare 1 tsp of sugar.
  13. Prepare 2 tsp of olive oil.
  14. Prepare of Main.
  15. Prepare of ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants).
  16. It's 2 tbsp of olive oil.
  17. You need 4 oz of shredded whole milk mozzarella.
  18. You need 1 oz of grated Parmigiano Reggiano.

Fried aubergines/eggplant baked in a dish with tomato sauce , basil, parmesan and mozzarella cheese. Eggplant Parmigiana AKA Eggplant Parmesan or Parmigiana di Melanzane is one of my absolute favourite authentic Italian recipes. 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!

Parmigiana di Melanzane (Eggplant Parmesan) instructions

  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..

For the red sauce: Heat the olive oil in a large saucepan. Add the tomatoes, red pepper flakes and some salt and black pepper and. Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Parmigiana (/ ˌ p ɑːr m ɪ ˈ dʒ ɑː n ə,-ˈ ʒ ɑː-/, 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. The origin of the dish is claimed by both the Southern regions of.

Tag : baked, marinara
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