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Berenjenas al Horno

Serves 4 Entree vegetarian, gluten-free

Berenjenas al Horno

Berenjenas al Horno, often dubbed the meatless milanesa, is a beloved staple in many Argentinian households. This dish shines particularly during the warmer months when eggplants are at their peak. While its origins are humble, it has become a cherished part of everyday meals, often enjoyed for lunch or as a light dinner. Easily adaptable, it's found on tables ranging from bustling Buenos Aires to the serene countryside.

The ideal Berenjenas al Horno should boast tender slices of eggplant, perfectly complemented by the rich, tangy tomato sauce and the creamy melt of mozzarella. A sprinkle of oregano adds a hint of earthiness, while a light brush of olive oil ensures the eggplants remain silky without becoming greasy. The result is a harmonious medley of flavors and textures that make each bite a comforting delight.

Ingredients

  • 2large eggplants, sliced
  • 300 ml (1 1/4 cups)tomato sauce
  • 150 g (5 oz)mozzarella
  • oreganoa pinch
  • olive oilto brush
  • to tastesalt

Method

  1. Begin by slicing 2 large eggplants into rounds about 1 cm thick. Lay the slices on a large tray and sprinkle them generously with salt. Let them sit for 20 minutes; this will draw out excess moisture and any bitterness from the eggplants.
  2. After 20 minutes, rinse the eggplant slices under cold water to remove the salt, then pat them dry thoroughly with a clean kitchen towel. Preheat your oven to 200°C (390°F). Brush each slice lightly with olive oil on both sides and arrange them in a single layer on a baking sheet.
  3. Roast the eggplants in the preheated oven until they become tender and slightly golden, about 25-30 minutes. The eggplants should be soft to the touch but not mushy, and their edges should start to caramelize.
  4. In a baking dish, spread a thin layer of the 300 ml (1 1/4 cups) tomato sauce. Place a layer of roasted eggplant slices over the sauce, then add a layer of 150 g (5 oz) mozzarella cheese, torn into pieces. Sprinkle a pinch of oregano over the cheese.
  5. Repeat the layering process until all ingredients are used, finishing with a layer of mozzarella on top. Ensure the top layer is well-covered with cheese to create a bubbly, golden crust.
  6. Place the baking dish in the oven and bake until the cheese is melted and bubbling, and the edges are slightly browned, about 15-20 minutes. The top should have a golden hue and a delicious aroma.
  7. Remove the dish from the oven and let it rest for a few minutes. This resting time allows the flavors to meld and the dish to set slightly, making it easier to serve.
  8. Serve the Berenjenas al Horno warm, accompanied by crusty bread to soak up the rich tomato sauce and melted cheese. Enjoy the silky texture of the eggplant with the savory combination of tomato and cheese.