Leonese-style Eggplant and Cheese Bake (Berenjena al Horno con Queso a la Leonés)

Berenjena al Horno con Queso a la Leonés, or Leonese-style Eggplant and Cheese Bake, is a traditional dish from the cuisine of León, a province in northwest Spain. This delicious and comforting dish features layers of roasted eggplant, savory tomato sauce, and creamy cheese, all baked to perfection.

Vegetarian Gluten Free Main Course Leonese Spanish Cuisine Eggplant Recipe Cheese Bake
Leonese-style Eggplant and Cheese Bake (Berenjena al Horno con Queso a la Leonés)

Ingredients

  • 2 large eggplants, sliced into 1/4-inch rounds
  • 2 cups of tomato sauce
  • 1 cup of grated cheese (such as Manchego or Cheddar)
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Place the eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper. Roast in the oven for 15-20 minutes, or until tender.
  3. In a baking dish, spread a layer of tomato sauce, followed by a layer of roasted eggplant slices, and a sprinkle of grated cheese. Repeat the layers, finishing with a generous layer of cheese on top.
  4. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
  5. Remove from the oven and let it cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Protein
12g
Carbohydrates
20g
Fat
14g

Supplies

Baking sheet Baking dish

Tools

Knife Cutting board Basting brush

Serving suggestions

Serve the Berenjena al Horno con Queso a la Leonés with a side of crusty bread and a green salad for a complete meal.

Tips & tricks

For a smoky flavor, you can grill the eggplant slices instead of roasting them in the oven.

Cost

$10