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. Try this recipe for traditional Italian-style eggplant Parmesan (Parmigiana di melanzane). It's a hearty side dish or great meatless/vegetarian main.

Parmigiana di Melanzane (Eggplant Parmesan) However, the sauce made with this dish. 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.

Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to make a special dish, parmigiana di melanzane (eggplant parmesan). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Try this recipe for traditional Italian-style eggplant Parmesan (Parmigiana di melanzane). It's a hearty side dish or great meatless/vegetarian main.

Parmigiana di Melanzane (Eggplant Parmesan) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it's quick, it tastes yummy. They're nice and they look fantastic. Parmigiana di Melanzane (Eggplant Parmesan) is something that I've loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have parmigiana di melanzane (eggplant parmesan) using 18 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Parmigiana di Melanzane (Eggplant Parmesan):

{Make ready of Sauce.
{Make ready 1 (14.5 oz) of can of crushed tomatoes.
{Get 1/4 cup of dry sherry.
{Prepare 1/2 of large onion, diced.
{Take 4 of garlic cloves, minced.
{Get 2 tsp of Italian seasoning.
{Make ready 1/2 tsp of black pepper.
{Make ready 1/2 tsp of crushed red pepper flakes.
{Take 1 tbsp of tomato paste.
{Take 1 tsp of anchovy paste.
{Take 1 1/2 tbsp of vegetable base OR 2 vegetable boullion cubes.
{Take 1 tsp of sugar.
{Prepare 2 tsp of olive oil.
{Get of Main.
{Prepare of ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants).
{Take 2 tbsp of olive oil.
{Take 4 oz of shredded whole milk mozzarella.
{Make ready 1 oz of grated Parmigiano Reggiano.

However, the name actually reflects the arrangement of the aubergines/eggplants (melanzane). Eggplant layered with tomatoes, mushrooms and cheese and baked until golden and bubbling. Parmigiana di Melanzane is the perfect low carb comfort That's when I remembered my old favorite, Parmigiana di Melanzane or Eggplant Parmesan as it is also known. 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"? This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. Get stuck into layers of slow-cooked tomato and aubergine - yum!! Since the eggplants tend to have a bitter taste, depending on whether more or less dark, we have to use something to Cut the eggs in small pieces and heat the tomato sauce.

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