How to make Berenjenas al Horno

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Berenjenas al horno are eggplant slices baked with tomato and cheese, the meatless milanesa of many houses. They should be silky, not sponges of oil.

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.