Berenjenas a la parmesana

Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Berenjenas a la parmesana. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Berenjenas a la parmesana is one of the most well liked of recent trending meals on earth. It's appreciated by millions every day. It's easy, it is fast, it tastes delicious. Berenjenas a la parmesana is something that I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Berenjenas a la parmesana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Berenjenas a la parmesana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Berenjenas a la parmesana is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Berenjenas a la parmesana estimated approx 2h 30m.

To begin with this particular recipe, we have to first prepare a few components. You can have Berenjenas a la parmesana using 10 ingredients and 10 steps. Here is how you cook that.

Parmigiana de melanzane.
Extraída de "La cuchara de plata"

Notas:
Puede servir este plato caliente o frío.

Ingredients and spices that need to be Get to make Berenjenas a la parmesana:

1. 700 g berenjenas en lonchas de 5mm
2. 500 g tomates pelados, despepitados y en dados
3. 1 pizca azúcar
4. al gusto Albahaca
5. 10 cucharadas aceite de oliva
6. 50 g parmesano recién rallado
7. 100 g mozzarella en lonchas finas o rallada
8. 2 pzas huevos ligeramente batidos
9. 25 g mantequilla
10. al gusto Sal y pimienta

Steps to make to make Berenjenas a la parmesana

1. Ponga la berenjena en un escurridor, agregue suficiente sal y déjela sudar 1 hora.
2. Mientras tanto, ponga en un cazo el tomate, 4 o 5 hojas de albahaca, sal, pimienta y una pizca de azúcar, al gusto, y sofrialo a fuego vivo de 15 a 20 minutos, revolviendo con frecuencia.
3. Retírelo del fuego y páselo por el pasapurés o un tamiz a un bol. Así tendrá 250 ml de salsa de tomate.
4. Pre recaliente el horno a 180 °C. Enjuague la berenjena y séquela.
5. Caliente una tercera parte del aceite en una sartén y fría las lonchas de berenjena, por tandas, hasta que se doren por ambos lados.
6. Retirelas con una espumadera y déjelas escurrir sobre papel de cocina.
7. Eche una cuarta parte de la salsa de tomate en una fuente refractaria de 20 por 20 cm y disponga encima una capa de berenjena, con las lonchas un poco solapadas.
8. Esparza por encima un poco de parmesano, unas lonchas de mozzarella, unas hojas de albahaca y 2 cucharadas de huevo batido.
9. Repita estas capas hasta terminar todos los ingredientes, finalizando con una capa de berenjena cubierta con queso y salsa de tomate.
10. Esparza la mantequilla y hornéelo 30 minutos.

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