Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, parmigiana di melanzane (eggplant parmesan). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Parmigiana di Melanzane (Eggplant Parmesan) is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Parmigiana di Melanzane (Eggplant Parmesan) is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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

1. Get Sauce
2. Take can of crushed tomatoes
3. Make ready dry sherry
4. Prepare large onion, diced
5. Prepare garlic cloves, minced
6. Prepare Italian seasoning
7. Prepare black pepper
8. Take crushed red pepper flakes
9. Take tomato paste
10. Take anchovy paste
11. Prepare vegetable base OR 2 vegetable boullion cubes
12. Prepare sugar
13. Make ready olive oil
14. Prepare Main
15. Get ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
16. Make ready olive oil
17. Take shredded whole milk mozzarella
18. Get grated Parmigiano Reggiano

Steps 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.

So that’s going to wrap this up with this special food parmigiana di melanzane (eggplant parmesan) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!