Parmigiana di Melanzane (Eggplant Parmesan). 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. Parmigiana di Melanzane - Eggplant Parmesan. Honestly, we don't give it enough credit.
Mom wasn't fond of it and when mom doesn't like something, mom doesn't know how to prepare it. Or so she wanted everyone to believe. I need to remember it sometimes. You can cook Parmigiana di Melanzane (Eggplant Parmesan) using 18 ingredients and 5 steps. Here is how you cook that.
Ingredients of Parmigiana di Melanzane (Eggplant Parmesan)
- You need of Sauce.
- It's 1 (14.5 oz) of can of crushed tomatoes.
- You need 1/4 cup of dry sherry.
- Prepare 1/2 of large onion, diced.
- Prepare 4 of garlic cloves, minced.
- Prepare 2 tsp of Italian seasoning.
- You need 1/2 tsp of black pepper.
- It's 1/2 tsp of crushed red pepper flakes.
- You need 1 tbsp of tomato paste.
- Prepare 1 tsp of anchovy paste.
- It's 1 1/2 tbsp of vegetable base OR 2 vegetable boullion cubes.
- It's 1 tsp of sugar.
- Prepare 2 tsp of olive oil.
- Prepare of Main.
- It's of ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants).
- It's 2 tbsp of olive oil.
- Prepare 4 oz of shredded whole milk mozzarella.
- You need 1 oz of grated Parmigiano Reggiano.
Dip the eggplant slices in flour, followed by an egg and cheese 'bath' made from beaten eggs, grated pecorino cheese, finely chopped parsley, salt and pepper. Shallow fry the eggplant slices over moderate heat until they are golden brown on the outside and tender inside. You will need to fry the eggplant slices in batches. Eggplant Parmesan is a traditional Italian dish that alternates layers of fried eggplants, velvety tomato sauce and melting mozzarella cheese.
Parmigiana di Melanzane (Eggplant Parmesan) step by step
- 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..
Sicily and Emilia Romagna are contending the origin of this recipe. Dry the eggplant slices, dust with flour, dip in beaten eggs, and cover with bread crumb mixture. Place a thin coating of marinara sauce in the bottom of a baking pan large enough to hold the eggplant in a single layer. Dredge the eggplant slices on both sides in flour, dip in egg and shake in plastic bag of bread crumbs to coat. Arrange the eggplant slices on a baking sheet that was coated with cooking spray.