Berenjenas a la parmesana {Eggplant parmesan}

27 abr 2016

{Scroll down for English recipe}

Hay una cocina que me gusta mucho y es la cocina italiana, por eso hacía mucho tiempo que tenía ganas de hacer en casa la receta de las berenjenas a la parmesana después de haberlas probado en varios sitios. No hay un acuerdo en la procedencia del nombre de la receta, algunos dicen que se llama así por el uso del queso parasen mientras que otras fuentes citan que se debe a que procede de la región de Parma.


Aunque debo confesaros que yo no soy mucho de comer berenjena, no es de las verduras que más me atrae, de esta forma me encantan, ya que junto al tomate y al queso queda una combinación de lo más apetitosa.


También tienen la ventaja de que podemos preparar una ración más grande y dejar el plato congelado en porciones para ir sacándolo más adelante y así no tenernos que complicar en cocina otro día que tengamos más faena. De la misma manera es un plato que nos podemos llevar en el tupper, ya que calentado en microondas resulta igual de bueno.


La receta la saqué de la web de Simply Delicious.

3 berenjenas grandes, cortadas en rodajas de 1 cm
150 g de mozzarella
100 g parmesano rallado

Para la salsa:
1 cebolla picada finamente
2 dientes de ajo
800 g de tomate troceado, sin piel ni pepitas
1 c.s. de concentrado de tomate
1 c.c. de hojas de tomillo fresco picadas
1 c.c. hojas de romero fresco picadas
1 c.s. de albahaca fresca picada
2 c.s. de panko
Pimienta negra

Poner las berenjenas en una rejilla, espolvorear con sal y dejar que pierdan su jugo durante 30 minutos aproximadamente. Lavar bien y secar.

Pintar con aceite de oliva las rodajas de berenjena y hacer en una sartén por ambas caras, 1-2 minutos cada cara. Reservar aparte.

Precalentar el horno a 200ºC.

Para hacer la salsa, doramos la cebolla en una cazuela, hasta que esté tierna y translúcida. Añadiremos el ajo y lo coceremos. Añadimos el resto de ingredientes y dejamos cocer unos 10 minutos, hasta que el tomate pierda su agua y la salsa esté reducida y espesa. Agregamos sal y pimienta al gusto.

En una cazuela de horno podremos una capa de berenjenas, sal y pimienta, salsa y luego queso, reservando un poco de la mozzarella y el parmesano para el final. Poner otra capa de berenjenas, sal y pimienta, más salsa y el resto del queso junto al pando.

Poner la fuente en el horno y hornear durante 15-20 minutos hasta que el queso de deshaga y este dorado.

Sacar del horno y dejar enfriar 5 minutos, servir caliente. 


2 large eggplants, sliced into 1 cm slices
150 g mozzarella
100 g parmesan cheese, grated

For the sauce:
1 onion, finely chopped
2 garlic cloves, finely chopped
800 g tomatoes chopped without skin and seeds
1 Tbsp of tomato paste
1 tsp fresh thyme leaves, finely chopped
1 tsp fresh rosemary leaves, finely chopped
1 Tbsp fresh basil, finely chopped
2 Tbsp panko breadcrumbs

Put the eggplant slices in an oven rack, salt them and let them rest for 30 minutes, just to take their juice out. Rinse well and dry them.

Brush the eggplant slices with olive oil and cook in a hot griddle for 1-2 minutes each side. Reserve them.

Preheat oven to 200ºC.

To make the sauce cook the onion in a saucepan until soft and translucent. Add garlic and cook. Add the rest of ingredients and let it cook for 10 minutes approximately or until all the vegetation water from the tomato disappears and it thickens. Add salt and pepper to taste.

To assemble the bake, layer the grilled eggplant in an oven-proof dish, add salt and pepper, tomato sauce and cheese, reserving some of the parmesan and the mozzarella to finish the bake off with. Layer the rest of eggplant, add salt and pepper, sauce, and the rest of the cheese with the panko.

Place the dish in the oven and allow to bake for 15-20 minutes until the cheese is melted and golden.

Remove from the oven, let it cool for 5 minutes and serve.

15 comentarios :

  1. He visto esta receta en otras ocasiones y siempre pienso lo mismo, que debe de estar deliciosa!!!! A ver si me pongo y la preparo. Besos!

    1. Anímate que es una receta muy fácil y seguro te gustará! Besos :)

  2. Ayer hice tu receta de berenjenas parmesana. Una delicia!!. Te felicito porque estan riquisimas!

    1. Muchísimas gracias Olga! Me alegra mucho que te hayan gustado :) Un beso!

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    Recipe required a little control yet it turned out so great. I included spinach and utilized Muir glen tomatoes. My better half and preschooler cherished it. I am giving this formula 5 star since it is an extraordinary method to try and urge you to have a go at cooking with eggplant (which is incredible and yummy).

    I read a large portion of the audits before beginning. The most widely recognized issues appeared to be the surface of the eggplant in the wake of cooking (half-cooking) and the harshness? (Not by any means an issue). So I cut these all around meagerly, about a fourth of an inch. Salting eggplant to expel sharpness didn't sound good to me since salt will prompt assimilation and draw out water which you have to keep the substance stout. You don't need a wilted eggplant. I did my very own test and it appeared that the part between the skin and tissue was the most unpleasant? So I simply stripped it all the more profoundly and let it sit in new virus water for 15 minutes. The eggplant was not severe by any means. In any case, I believe that may likewise have to do with the assortment of eggplant accessible to you. So attempt an alternate assortment if your eggplant is truly unpleasant. At long last subsequent to cooking my dish for 30 minutes the tissue was as yet chewy so I needed to give it a chance to cook for an extra 30 minutes. Now the eggplant had an extraordinary surface. So either the cooking temperature or the time span was off. So other than these minor misfortunes, the feast was great, it resembled eggplant lasagna. A debt of gratitude is in order for the recipe I will make it once more.

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Muchas gracias por tu visita y por dejarme un comentario, se que requiere una parte valiosa de tu tiempo y lo valoro muchísimo.

Si tienes cualquier duda sobre la receta, hay algo que no entiendes, etc... ¡preguntámelo!, aunque me es imposible contestar a todos los comentarios en este caso siempre contesto de forma individual.

Gracias por pasar por mi cocina.