Parmigiana di Melanzane (Eggplant Parmesan). This authentic recipe for eggplant parmigiana with baked eggplant, tomato sauce, and Parmesan is one of the most popular Italian dishes. 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 Parmesan is a traditional Italian dish that alternates layers of fried eggplants, velvety tomato sauce and melting mozzarella cheese. Sicily and Emilia Romagna are contending the origin of this recipe. Well… we are not going to solve here this dilemma, but we will learn how to make the most. You can have Parmigiana di Melanzane (Eggplant Parmesan) using 18 ingredients and 5 steps. Here is how you cook that.
Ingredients of Parmigiana di Melanzane (Eggplant Parmesan)
- It’s of Sauce.
- Prepare 1 (14.5 oz) of can of crushed tomatoes.
- Prepare 1/4 cup of dry sherry.
- You need 1/2 of large onion, diced.
- Prepare 4 of garlic cloves, minced.
- You need 2 tsp of Italian seasoning.
- Prepare 1/2 tsp of black pepper.
- Prepare 1/2 tsp of crushed red pepper flakes.
- Prepare 1 tbsp of tomato paste.
- It’s 1 tsp of anchovy paste.
- You need 1 1/2 tbsp of vegetable base OR 2 vegetable boullion cubes.
- Prepare 1 tsp of sugar.
- Prepare 2 tsp of olive oil.
- Prepare of Main.
- Prepare of ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 – 4 Italian eggplants).
- You need 2 tbsp of olive oil.
- You need 4 oz of shredded whole milk mozzarella.
- You need 1 oz of grated Parmigiano Reggiano.
But if I had to, my answer would probably be Eggplant Parmesan—parmigiana di melanzane in Italian—the way Angelina used to make it. This is a simple dish to make, but it involves several steps. Allow yourself a good two hours to prepare this dish. It tastes much better made ahead, so if you have the time, make it in the morning and have it for dinner or, even better, make it at your.
Parmigiana di Melanzane (Eggplant Parmesan) step by step
- 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..
Parmigiana di Melanzane – Eggplant Parmesan. Honestly, we don't give it enough credit. I wasn't always an eggplant fan. 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.
Originally posted 2021-02-01 18:01:18.