Parmigiana di Melanzane (Eggplant Parmesan). Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. Get stuck into layers of slow-cooked tomato and aubergine - yum!!
Share all people, cooking is indeed things which is quite easy. Besides they are indeed hobbies cooking and have will cooking that is quite, they are also good in mixing each dish so that it becomes dish luscious. But there are those who cannot be able to cook, so they must search and see recipes that are easy to follow.
That's when I remembered my old favorite, Parmigiana di Melanzane or Eggplant Parmesan as it is also known.
But where traditional eggplant parm is breaded and fried.
Eggplant Parmigiana AKA Eggplant Parmesan or Parmigiana di Melanzane is one of my absolute favourite authentic Italian recipes.
You can make Parmigiana di Melanzane (Eggplant Parmesan) use 18 ingredients and 5 the steps. Here guides how you make it.
The main ingredient Parmigiana di Melanzane (Eggplant Parmesan) as follows:
- Provide of Sauce.
- You need 1 (14.5 oz) of can of crushed tomatoes.
- Provide 1/4 cup of dry sherry.
- Provide 1/2 of large onion, diced.
- Prepare 4 of garlic cloves, minced.
- Prepare 2 tsp of Italian seasoning.
- Provide 1/2 tsp of black pepper.
- Provide 1/2 tsp of crushed red pepper flakes.
- You need 1 tbsp of tomato paste.
- Prepare 1 tsp of anchovy paste.
- Provide 1 1/2 tbsp of vegetable base OR 2 vegetable boullion cubes.
- You need 1 tsp of sugar.
- You need 2 tsp of olive oil.
- You need of Main.
- You need of ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants).
- Provide 2 tbsp of olive oil.
- Provide 4 oz of shredded whole milk mozzarella.
- Provide 1 oz of grated Parmigiano Reggiano.
Eggplant is like a vegetable sponge that soaks up a lot of flavour and making into eggplant parmigiana is the ultimate way to use it (in my opinion). parmigiana is not parmigiano or parmesan! Most non-Italians I come across erroneously believe that the name of this dish comes from the use of the hard cheese Hence calling it eggplant parmesan. However, the name actually reflects the arrangement of the aubergines/eggplants (melanzane). Parmigiana di Melanzane, or Eggplant Parmesan, is a simple but elegant Italian recipe.
How 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"? Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana. While eggplant parmesan is usually served over pasta (often spaghetti) in the U. S., that's not the tradition in Italy.