Melanzane alla Parmigiana (Berenjenas a la Parmesana)

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Melanzane alla Parmigiana (Berenjenas a la Parmesana). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Melanzane alla Parmigiana (Berenjenas a la Parmesana) is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Melanzane alla Parmigiana (Berenjenas a la Parmesana) is something which I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Melanzane alla Parmigiana (Berenjenas a la Parmesana), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Melanzane alla Parmigiana (Berenjenas a la Parmesana) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Melanzane alla Parmigiana (Berenjenas a la Parmesana) is 4 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook Melanzane alla Parmigiana (Berenjenas a la Parmesana) using 6 ingredients and 10 steps. Here is how you cook it.

Cuando niño no se conseguían algunas hortalizas durante todo el año, entonces en la época de las berenjenas se repetía en la cocina de mi Mamá esta preparación que hoy les comparto.

Ingredients and spices that need to be Take to make Melanzane alla Parmigiana (Berenjenas a la Parmesana):

1. 3 Berenjenas grandes
2. 1 Cebolla pequeña
3. 250 gr. Tomates peritas bien maduros
4. 200 gr. Mozzarella
5. 50 ml. Aceite de oliva
6. A gusto condimentos

Steps to make to make Melanzane alla Parmigiana (Berenjenas a la Parmesana)

1. Pelar las berenjenas y cortarlas en láminas de entre 5 y 7mm de espesor (lograr entre 20 y 25 láminas según el tamaño de la fuente y las berenjenas).
2. Colocar las láminas en un bol con agua y sal (10gr. de sal gruesa por litro de agua) durante una hora aproximadamente colocando sobre ellas un plato y un peso para que queden totalmente sumergidas.
3. Mientras se sucede el baño de las berenjenas, cortamos la cebolla en un fino brunoise y reservamos.
4. Sumergir entre 10 a 20 segundos en agua hirviendo los tomates para retirarle la piel con facilidad, cubetearlos y reservar.
5. Calentar el aceite de oliva en una sartén sobre fuego mínimo y transparentar en él la cebolla.
6. Al término del paso anterior agregar el tomate cubeteado y cocinar no más de 20 minutos y reservar.
7. Retirar las láminas de berenjenas del agua apretándolas levemente para eliminar el excedente de agua.
8. Enharinar las láminas y freír logrando una "especie" de milanesas. Recomendación: pasar por harina las láminas de milanesas a medida que se vayan friendo para que no se humedezcan excesivamente (no queremos escalopes de berenjenas).
9. En una fuente para horno de 5cm de profundidad disponer en toda la superficie y en el siguiente orden en capas: salsa - berenjenas - salsa - láminas de mozzarella - berenjenas - salsa - láminas de mozzarella... así sucesivamente hasta acabar los ingredientes.
10. Hornear durante 20 minutos a 280°c.

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So that's going to wrap it up for this exceptional food How to Prepare Perfect Melanzane alla Parmigiana (Berenjenas a la Parmesana). Thanks so much for your time. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!