Berenjenas a la parmesana al horno fáciles: un festín reconfortante

Ingredientes

• 2 medium eggplants (firm, sliced)
• 1 teaspoon salt (to draw out moisture)
• 28 ounces canned crushed tomatoes (for sauce base)
• 4 cloves garlic (minced)
• 2 tablespoons olive oil (for sautéing)
• 1/2 cup fresh basil (torn)
• 2 cups mozzarella cheese (shredded)
• 1 cup Parmesan cheese (freshly grated)
• 1 cup ricotta cheese (dolloped)
• 1 large egg (beaten)
• 1 cup breadcrumbs (for topping)

Preparación

1. 1

   --- For the Eggplant Layers ---

2. 2

   Arrange 1/4-inch slices on a rack, sprinkle with salt, and let rest 20 minutes to draw out bitterness and moisture.

3. 3

   Gently rinse off excess salt, pat slices completely dry with paper towels, then brush both sides lightly with olive oil for golden, crisp edges.

4. 4

   --- For the Sauce ---

5. 5

   In a saucepan over medium heat, warm olive oil, cook onion and garlic until translucent, about 5 minutes, then stir in crushed tomatoes and simmer.

6. 6

   Add salt, pepper, and torn basil leaves, then reduce heat to low and cook another 10 minutes until sauce thickens slightly.

7. 7

   --- For Assembly & Baking ---

8. 8

   Spread a thin sauce layer in a baking dish, alternate eggplant slices, ricotta-egg mixture, sauce, and cheeses, finishing with mozzarella, Parmesan, and breadcrumbs.

9. 9

   Preheat oven to 375°F, bake uncovered 30–35 minutes until cheese is bubbly and golden brown, then let rest 10 minutes before serving.