How to Prepare Appetizing Parmigiana di Melanzane (Eggplant Parmesan)

Posted by MAU 7

Minggu, 10 Mei 2020

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. Eggplant Parmesan (Parmigiana di melanzane), is a truly classic Italian dish that has become immensely popular around the world, even spawning other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as Chicken Parmesan, Veal Parmesan, etc. Pour the flour into a wide.

Layer the cooked eggplant with the sauce, mozzarella cheese and Parmesan cheese. Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But if I had to, my answer would probably be Eggplant Parmesan — parmigiana di melanzane in Italian—the way Angelina used to make it. This is a simple dish to make, but it involves several steps. You can have Parmigiana di Melanzane (Eggplant Parmesan) using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Parmigiana di Melanzane (Eggplant Parmesan)

1. Prepare of Sauce.
2. Prepare 1 (14.5 oz) of can of crushed tomatoes.
3. It's 1/4 cup of dry sherry.
4. You need 1/2 of large onion, diced.
5. It's 4 of garlic cloves, minced.
6. You need 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. It's 1 tbsp of tomato paste.
10. It's 1 tsp of anchovy paste.
11. Prepare 1 1/2 tbsp of vegetable base OR 2 vegetable boullion cubes.
12. You need 1 tsp of sugar.
13. You need 2 tsp of olive oil.
14. You need of Main.
15. It's of ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants).
16. Prepare 2 tbsp of olive oil.
17. It's 4 oz of shredded whole milk mozzarella.
18. It's 1 oz of grated Parmigiano Reggiano.

Parmigiana di Melanzane all'Amalfitani Leaden eggplant coated in flour and beaten egg have no place in Amalfitani cooking. Eggplant is treated lightly so the dish is not heavy. Years ago when traveling in Sorrento, a chef I was working with gave me a little tip.never fry eggplant in olive oil, it absorbs too much and makes the dish heavy. Another choice could be to prepare an Italian antipasto, light pasta salad and then serve eggplant parmesan as main dish.

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..

It is a preparation associated with the cooking of Naples, but it is popular in the Campanian countryside and Calabria and Sicily too. Eggplant Parmesan is a casserole dish made by slicing eggplant thinly and frying it in olive oil. 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! What do you think of when you hear "Eggplant Parmesan"?

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