Berenjenas a la parmesana irresistibles

by

Preparación de la berenjena:

  1. Cortar las berenjenas en rodajas de aproximadamente 1 cm (⅓ de pulgada) de grosor.
  2. Espolvoree sal generosamente sobre ambos lados de cada rodaja de berenjena y colóquelas en un colador o sobre toallas de papel.
  3. Deje reposar las rodajas de berenjena de 10 a 15 minutos. Este proceso extrae la humedad y elimina el amargor.
  4. Después de reposar, seque bien las rodajas de berenjena con toallas de papel, eliminando la mayor cantidad de humedad y sal posible.
  5. Calienta 2-3 cucharadas de aceite vegetal en una sartén grande a fuego medio-alto.
  6. Fría las rodajas de berenjena por tandas durante 2-3 minutos por cada lado hasta que estén doradas. Añada más aceite según sea necesario entre tandas.
  7. Transfiera la berenjena frita a un plato forrado con toallas de papel para absorber el exceso de aceite.

Preparación de la salsa de tomate:

  1. En una cacerola mediana, caliente 2 cucharadas de aceite vegetal a fuego medio.
  2. Añade la cebolla picada y saltea hasta que esté transparente, unos 3-4 minutos.
  3. Añade el ajo picado y saltea durante 30 segundos más, hasta que esté fragante pero no dorado.
  4. Añade los tomates cortados en cubitos, el azúcar, la sal, la pimienta negra, el orégano seco y la ramita de romero.
  5. Deje que la salsa hierva a fuego lento durante unos 5 minutos, permitiendo que los sabores se combinen y los tomates se deshagan un poco.
  6. Retire la ramita de romero y cocine durante 3 minutos más. Si prefiere una salsa más suave, puede batirla ligeramente con una batidora de mano.

Montaje del plato:

  1. Preheat your oven to 180°C (350°F).
  2. In a medium-sized baking dish (approximately 9×9 inches or 23×23 cm), start by spreading half of the prepared tomato sauce evenly across the bottom.
  3. Arrange a layer of the fried eggplant slices over the sauce, slightly overlapping them if necessary.
  4. Distribute half of the mozzarella cheese over the eggplant layer.
  5. Season with a sprinkle of ground black pepper and some of the Parmesan cheese.
  6. Repeat the layers: remaining tomato sauce, another layer of fried eggplant, the rest of the mozzarella, black pepper, and Parmesan.

Preparing the Topping and Baking:

  1. Place the assembled dish in the preheated oven and bake for 20 minutes, until the cheese is melted and bubbling.
  2. While the dish is baking, prepare the topping by mixing the breadcrumbs with the remaining 10g of Parmesan cheese.
  3. After the initial 20 minutes of baking, remove the dish from the oven.
  4. Drizzle the cream evenly over the top, then sprinkle with the breadcrumb and Parmesan mixture.
  5. Return the dish to the oven and bake for an additional 15 minutes, until the topping is golden and crispy.
  6. Remove from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set and makes for easier serving.
  7. Garnish with fresh herbs if desired.

Nutritional Information and Timing

Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6

Per Serving (based on 6 servings):

  • Calories: Approximately 320 kcal
  • Protein: 12g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Fat: 24g (primarily from cheese and cooking oil)
  • Sodium: 480mg (varies based on salt usage)

Cooking Tips and Tricks

  1. Selecting Eggplants: Choose firm, glossy eggplants that feel heavy for their size. Smaller eggplants typically have fewer seeds and less bitterness.
  2. Salting Process: Don’t skip the salting step! It not only removes bitterness but also helps the eggplant absorb less oil during frying, resulting in a lighter dish.
  3. Frying Technique: Make sure your oil is hot before adding the eggplant, but not smoking. This ensures proper browning without soaking up too much oil. A medium-high heat is ideal.
  4. Oil Management: Eggplants are like sponges and can absorb a lot of oil. Use just enough oil to fry them and consider using a non-stick pan to reduce the amount needed.
  5. Sauce Consistency: If your tomatoes are very watery, simmer the sauce a bit longer to concentrate the flavors and reduce excess moisture, which could make your dish soggy.
  6. Cheese Selection: For the best flavor and melt, use fresh mozzarella if available, or a good quality low-moisture mozzarella. Freshly grated Parmesan will taste better than pre-packaged versions.
  7. Resting Period: Allow the dish to rest after baking. This helps the layers set and makes it easier to serve neat portions without everything sliding apart.

Variations and Substitutions

  1. Healthier Option: Instead of frying, brush the eggplant slices with olive oil and bake them at 200°C (400°F) for about 20 minutes before assembling the dish.
  2. Meat Addition: For a non-vegetarian version, add cooked ground beef or Italian sausage to the tomato sauce.
  3. Cheese Alternatives: Replace mozzarella with provolone, fontina, or a mix of Italian cheeses. For a dairy-free version, use plant-based cheese alternatives.
  4. Sauce Variations: Enhance the tomato sauce with red wine, balsamic vinegar, or additional herbs like basil, thyme, or bay leaf for more complex flavors.
  5. Gluten-Free Option: Use gluten-free breadcrumbs for the topping, or substitute with crushed nuts or gluten-free cereal.
  6. Added Vegetables: Incorporate layers of sautéed spinach, zucchini, or bell peppers for extra nutrition and flavor complexity.
  7. Spice Level: Add red pepper flakes to the sauce or a pinch of cayenne to the breadcrumb topping for a spicier version.

Common FAQs

Why is my eggplant parmesan watery?

This typically happens if the eggplant wasn’t properly salted and dried before frying, or if the tomato sauce was too thin. Make sure to thoroughly pat the eggplant dry after salting, and simmer your sauce until it reaches a thicker consistency. Also, allowing the finished dish to rest for 10-15 minutes before serving helps reduce excess moisture.

Can I prepare this dish ahead of time?

Yes! You can prepare all the components (fry the eggplant, make the sauce) up to a day in advance and refrigerate. Assemble and bake when you’re ready to serve. Alternatively, you can assemble the entire dish, refrigerate (unbaked) for up to 24 hours, and then bake when needed, adding about 10 minutes to the baking time.

Can I freeze eggplant parmesan?

Yes, this dish freezes well. Let it cool completely after baking, then wrap it tightly in plastic wrap and aluminum foil, or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (180°C) oven until hot throughout, about 20-30 minutes.

How can I make this dish less oily?

To reduce the oil content, bake the eggplant slices instead of frying them. Lay them on a baking sheet, brush with a small amount of oil, and bake at 200°C (400°F) for about 20 minutes, flipping halfway through, until tender and lightly browned.

What can I serve with eggplant parmesan?

This hearty dish pairs beautifully with a simple green salad dressed with lemon and olive oil. It also goes well with crusty bread, a side of pasta with light sauce, or roasted vegetables. For a complete Italian-inspired meal, serve with a light soup as a starter.

Storage and Make-Ahead Tips

  1. Refrigeración: Guarde las sobras de berenjena a la parmesana en un recipiente hermético en el refrigerador hasta por 3 o 4 días.
  2. Recalentamiento: Para obtener mejores resultados, recaliente en un horno a 180 °C (350 °F) durante unos 15-20 minutos, o hasta que esté completamente caliente. Cubra con papel aluminio si la superficie empieza a dorarse demasiado. Recalentar en el microondas funciona en caso de urgencia, pero puede dejar la cobertura de pan rallado pastosa.
  3. Congelación: Para congelar, deje que el plato se enfríe por completo y luego envuélvalo bien en film transparente y luego en papel aluminio. Etiquete con la fecha y congélelo hasta por 3 meses. Descongélelo durante la noche en el refrigerador antes de recalentarlo.
  4. Componentes para preparar con antelación:
    • La salsa de tomate se puede preparar hasta con 3 días de anticipación y refrigerar, o congelar hasta por 3 meses.
    • Las rodajas de berenjena se pueden freír con un día de anticipación y refrigerar en capas separadas por toallas de papel.
    • Todo el plato se puede montar (pero no hornear) hasta 24 horas antes, tapado y refrigerado.
  5. Sugerencia de presentación: Para una mejor presentación y textura, deje reposar el plato horneado de 10 a 15 minutos antes de cortarlo y servirlo. Esto permite que las capas se asienten y facilita su presentación.

Esta receta de berenjena a la parmesana transforma ingredientes sencillos en un plato verdaderamente extraordinario. La crujiente textura exterior de la berenjena, complementada con la rica salsa de tomate y el queso fundido, crea una armonía de sabores y texturas que la convierte en un plato reconfortante perfecto. Ya sea que la sirva como plato principal en una cena familiar o como parte de una cena más grande para sus invitados, este plato sin duda impresionará a todos en su mesa.

Leave a Comment