Recipe: Appetizing Parmigiana di Melanzane (Eggplant Parmesan)

Parmigiana di Melanzane (Eggplant Parmesan).

Parmigiana di Melanzane (Eggplant Parmesan) highly diverse and own mind flavor that unique. Several kinds of Parmigiana di Melanzane (Eggplant Parmesan) recipes are also adequate simple to process and dont pick up long. Even though not everybody likes Parmigiana di Melanzane (Eggplant Parmesan) food, nowadays several people are get attached and like the sundry Parmigiana di Melanzane (Eggplant Parmesan) foods on hand. This can be seen of the number of restaurants that prepare Parmigiana di Melanzane (Eggplant Parmesan) as one of the serving. 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)

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

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..

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