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Parmigiana di Melanzane (Eggplant Parmesan)
Parmigiana di Melanzane (Eggplant Parmesan)

Before you jump to Parmigiana di Melanzane (Eggplant Parmesan) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That has fully changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we cannot adjust things for the better without everyone’s active contribution. Each and every family ought to start creating changes that are environmentally friendly and they have to do this soon. The kitchen is a good starting point saving energy by going more green.

Why don’t we begin with something quite simple, changing the light bulbs. This will probably go outside of the kitchen, but that is okay. Compact fluorescent lightbulbs are energy-savers, and you should use them in place of incandescent lights. They cost a small amount more initially, but they last ten times longer, and use much less electricity. Using these types of longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. You also have to acquire the habit of turning off the lights when there is nobody in a place. The kitchen lights in particular tend to be left on all day long, just because the family tends to spend a lot of time there. And it’s not confined to the kitchen, it goes on in other parts of the house at the same time. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off whenever you don’t need them.

The kitchen alone provides you with many small ways by which energy and money can be saved. Natural living is something we can all do, without difficulty. A lot of it really is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to parmigiana di melanzane (eggplant parmesan) recipe. To make parmigiana di melanzane (eggplant parmesan) you need 18 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Parmigiana di Melanzane (Eggplant Parmesan):
  1. Get Sauce
  2. Get 1 (14.5 oz) can of crushed tomatoes
  3. Get 1/4 cup dry sherry
  4. You need 1/2 large onion, diced
  5. Provide 4 garlic cloves, minced
  6. Provide 2 tsp Italian seasoning
  7. Prepare 1/2 tsp black pepper
  8. Provide 1/2 tsp crushed red pepper flakes
  9. Take 1 tbsp tomato paste
  10. Prepare 1 tsp anchovy paste
  11. Use 1 1/2 tbsp vegetable base OR 2 vegetable boullion cubes
  12. Get 1 tsp sugar
  13. Get 2 tsp olive oil
  14. Take Main
  15. Use ~2 lbs eggplant, sliced into 1/4 inch slices (2 large globe or 3 - 4 Italian eggplants)
  16. Provide 2 tbsp olive oil
  17. Take 4 oz shredded whole milk mozzarella
  18. Take 1 oz grated Parmigiano Reggiano
Instructions 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.

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