Ricetta: Delicious Parmigiana di Melanzane (Eggplant Parmesan)

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!!

But where traditional eggplant. 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). You can have 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. Prepare 1 (14.5 oz) of can of crushed tomatoes.
3. It's 1/4 cup of dry sherry.
4. It's 1/2 of large onion, diced.
5. You need 4 of garlic cloves, minced.
6. It's 2 tsp of Italian seasoning.
7. Prepare 1/2 tsp of black pepper.
8. It's 1/2 tsp of crushed red pepper flakes.
9. You need 1 tbsp of tomato paste.
10. Prepare 1 tsp of anchovy paste.
11. Prepare 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. You need 2 tbsp of olive oil.
17. It's 4 oz of shredded whole milk mozzarella.
18. Prepare 1 oz of 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 tastes absolutely wonderful over pasta, and the pasta helps to cut the richness/saltiness so that the balance is just perfect. This version has no Parmigiano-Reggiano, and an incredibly clean, fresh flavor as a result, but feel free to add a dusting of freshly grated cheese to each layer if you prefer.

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..

Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana. In the following article we're going to deal with Italian cuisine once again! In fact, we are going to know the preparation and the history (including some interesting facts) of one of the most beloved dishes in Italy: the parmigiana di melanzane (aubergine parmigiana)! 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!