Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, parmigiana di melanzane (eggplant parmesan). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
VEGAN EGGPLANT PARMESAN with Cashew Mozzarella Parmigiana di melanzane is my one of my ultimate comfort foods. It may even be my most favourite food in the entire world… after masala dosa.
Parmigiana di Melanzane (Eggplant Parmesan) is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Parmigiana di Melanzane (Eggplant Parmesan) is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have parmigiana di melanzane (eggplant parmesan) using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Parmigiana di Melanzane (Eggplant Parmesan):
- Take Sauce
- Get 1 (14.5 oz) can of crushed tomatoes
- Take 1/4 cup dry sherry
- Get 1/2 large onion, diced
- Make ready 4 garlic cloves, minced
- Get 2 tsp Italian seasoning
- Make ready 1/2 tsp black pepper
- Take 1/2 tsp crushed red pepper flakes
- Prepare 1 tbsp tomato paste
- Get 1 tsp anchovy paste
- Make ready 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
- Get 1 tsp sugar
- Get 2 tsp olive oil
- Prepare Main
- Get ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
- Get 2 tbsp olive oil
- Take 4 oz shredded whole milk mozzarella
- Make ready 1 oz grated Parmigiano Reggiano
While eggplant parmesan is usually served over pasta (often spaghetti) in the U. S., that's not the tradition in Italy. However, the sauce made with this dish. Parmigiana di Melanzane, or Eggplant Parmesan, is a simple but elegant Italian recipe.
Instructions 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.
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! What do you think of when you hear "Eggplant Parmesan"? A recipe for melanzane alla parmigiana, aubergine or eggplant parmigiana: fried aubergines baked in the oven with cheese and tomato. I always do that, but for melanzane alla parmigiana. When aubergine parmigiana is served at the table I quickly choose the largest serving, the one oozing.
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