Filter
Reset
Sort ByRelevance
LivesToEat
Gnocchi with aubergine al formaggio
Eggplant with grated cheese from the oven, but in Italian, with gnocchi.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Cut the mozzarella into cubes. Cut the aubergines into slices of ½ inch wide.
-
Heat the oil in a large frying pan and fry the aubergine in portions over a high heat for 4 minutes until golden brown. Turn halfway.
-
Do the oil in the pan in between. Drain the eggplant on a plate covered with kitchen paper.
-
Meanwhile, divide the tomato sauce over the bottom of the oven dish. Put half of the aubergine on top and sprinkle with salt and pepper.
-
Divide half of the mozzarella and then the tomato sauce over it. Place the rest of the aubergine on top and sprinkle with salt and pepper.
-
Divide the rest of the mozzarella and then the sauce over it. Sprinkle with the old cheese. Bake for about 30 minutes in the oven.
-
Heat the oil in 2 frying pans and fry the gnocchi in 12 min. Golden brown. Season regularly and season with pepper and salt.
-
Scoop with the arugula.
-
Slice the leaves of the parsley and sprinkle the aubergine with formaggio. Serve with the gnocchi.
Blogs that might be interesting
-
30 minMain dishcrumbly potatoes, celery, Apple, oak leaf lettuce melange, honey mustard dressing, sour cream, fresh chives, grilled spareribs,spareribs with baked potato
-
20 minMain dishchicken breast, smoked salmon, basil leaves, chicken fond, chicken bouillon, lemon,rosette of chicken and smoked salmon
-
50 minMain dishfrozen garden peas, leaf parsley, fresh dill, whole grain cereal breakfast (Brinta), egg, olive oil, multigrain bread, mayonnaise, arugula,pea burger
-
30 minMain disholive oil, onion, garlic, winter carrot, celery, tomato paste, dried thyme, chili powder, tomatoes, White beans, vegetable stock, ciabatta,bean soup with ciabatta
Nutrition
660Calories
Sodium0% DV2.355mg
Fat23% DV15g
Protein50% DV25g
Carbs34% DV101g
Fiber28% DV7g
Loved it