Parmigiana di Melanzane (Eggplant Parmesan)
Parmigiana di Melanzane (Eggplant Parmesan)

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, parmigiana di melanzane (eggplant parmesan). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Parmigiana di Melanzane (Eggplant Parmesan) is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Parmigiana di Melanzane (Eggplant Parmesan) is something that I have loved my whole life. They’re nice and they look wonderful.

Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Place a plate on top and add a weight to put pressure on the eggplant slices.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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):
  1. Take Sauce
  2. Take 1 (14.5 oz) can of crushed tomatoes
  3. Prepare 1/4 cup dry sherry
  4. Get 1/2 large onion, diced
  5. Get 4 garlic cloves, minced
  6. Make ready 2 tsp Italian seasoning
  7. Prepare 1/2 tsp black pepper
  8. Get 1/2 tsp crushed red pepper flakes
  9. Prepare 1 tbsp tomato paste
  10. Prepare 1 tsp anchovy paste
  11. Take 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
  12. Prepare 1 tsp sugar
  13. Take 2 tsp olive oil
  14. Prepare Main
  15. Prepare ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
  16. Make ready 2 tbsp olive oil
  17. Get 4 oz shredded whole milk mozzarella
  18. Make ready 1 oz grated Parmigiano Reggiano

Parmigiana di Melanzane - Eggplant Parmesan. Neapolitan eggplant Parmesan (Parmigiana di melanzane) Traditional recipe of Campania Eggplant parmesan is one of the most famous Italian dishes in the world, even accomplices our migrants who had spread its recipe in all continents. Wherever it is subjected to revivals, including Italy and Naples! Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.

Instructions to make Parmigiana di Melanzane (Eggplant Parmesan):
  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.

Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you've used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan. Meanwhile, heat the olive oil in a medium pan over a medium-high heat and add. Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. The eggplant parmigiana - or Parmigiana di Melanzane - is one of the most typical Sicilian recipes, whose name probably derives from the word "parmiciana" which indicates the wooden strips that make up a Persian blind which recalls the layered arrangement of aubergines' slices.

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