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. That's when I remembered my old favorite, Parmigiana di Melanzane or Eggplant Parmesan as it is also known. But where traditional eggplant parm is breaded and fried before being layered with tomato sauce, this version is a low carb, gluten free version.
Traditional Eggplant Parmigiana (Parmigiana di Melanzane) This is a traditional Italian dish that alternates layers of fried eggplants, velvety tomato sauce and melting mozzarella cheese. A great vegetarian and gluten-free recipes that everyone will love! 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.
Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, parmigiana di melanzane (eggplant parmesan). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Parmigiana di Melanzane (Eggplant Parmesan) is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Parmigiana di Melanzane (Eggplant Parmesan) is something which I’ve loved my whole life.
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. That's when I remembered my old favorite, Parmigiana di Melanzane or Eggplant Parmesan as it is also known. But where traditional eggplant parm is breaded and fried before being layered with tomato sauce, this version is a low carb, gluten free version.
To get started with this particular recipe, we have to first prepare a few components. You can cook parmigiana di melanzane (eggplant parmesan) using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Parmigiana di Melanzane (Eggplant Parmesan):
- {Prepare of Sauce.
- {Take 1 (14.5 oz) of can of crushed tomatoes.
- {Take 1/4 cup of dry sherry.
- {Prepare 1/2 of large onion, diced.
- {Get 4 of garlic cloves, minced.
- {Prepare 2 tsp of Italian seasoning.
- {Take 1/2 tsp of black pepper.
- {Get 1/2 tsp of crushed red pepper flakes.
- {Get 1 tbsp of tomato paste.
- {Make ready 1 tsp of anchovy paste.
- {Get 1 1/2 tbsp of vegetable base OR 2 vegetable boullion cubes.
- {Get 1 tsp of sugar.
- {Prepare 2 tsp of olive oil.
- {Take of Main.
- {Take of ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 – 4 Italian eggplants).
- {Make ready 2 tbsp of olive oil.
- {Get 4 oz of shredded whole milk mozzarella.
- {Get 1 oz of grated Parmigiano Reggiano.
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 (Parmigiana di Melanzane) Soft delicate eggplant with marinara and parmesan. Print Pin Add to Collection Collections.
Instructions to make Parmigiana di Melanzane (Eggplant Parmesan):
- 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..
Parmigiana di Melanzane – Eggplant Parmesan. Honestly, we don't give it enough credit. I wasn't always an eggplant fan. I had it once or twice as a child and remember it tasting bitter. Mom wasn't fond of it and when mom doesn't like something, mom doesn't know how to prepare it.
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