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. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. Get stuck into layers of slow-cooked tomato and aubergine - yum!!

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. You can cook Parmigiana di Melanzane (Eggplant Parmesan) using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Parmigiana di Melanzane (Eggplant Parmesan)

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

S., that's not the tradition in Italy. However, the sauce made with this dish. Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana. Parmigiana di Melanzane, or Eggplant Parmesan, is a simple but elegant Italian recipe.

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..

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"? 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. However, the name actually reflects the arrangement of the aubergines/eggplants (melanzane).