Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special 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.

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Parmigiana di Melanzane is the perfect low carb comfort food. I've never made a secret of the fact that I like comfort food. That's when I remembered my old favorite, Parmigiana di Melanzane or Eggplant Parmesan as it is also known.

Parmigiana di Melanzane (Eggplant Parmesan) is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Parmigiana di Melanzane (Eggplant Parmesan) is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. 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):

1. Prepare Sauce
2. Make ready 1 (14.5 oz) can of crushed tomatoes
3. Take 1/4 cup dry sherry
4. Make ready 1/2 large onion, diced
5. Get 4 garlic cloves, minced
6. Prepare 2 tsp Italian seasoning
7. Get 1/2 tsp black pepper
8. Take 1/2 tsp crushed red pepper flakes
9. Make ready 1 tbsp tomato paste
10. Get 1 tsp anchovy paste
11. Get 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
12. Prepare 1 tsp sugar
13. Make ready 2 tsp olive oil
14. Take Main
15. Make ready ~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. Make ready 4 oz shredded whole milk mozzarella
18. Make ready 1 oz grated Parmigiano Reggiano

Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture. 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. Try this recipe for traditional Italian-style eggplant Parmesan (Parmigiana di melanzane).

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.

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. Try this recipe for traditional Italian-style eggplant Parmesan (Parmigiana di melanzane). It's a hearty side dish or great meatless/vegetarian main. While eggplant parmesan is usually served over pasta (often spaghetti) in the U. S., that's not the tradition in Italy.

So that is going to wrap it up with this exceptional food parmigiana di melanzane (eggplant parmesan) recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!