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Gnocchi with aubergine al formaggio
Eggplant with grated cheese from the oven, but in Italian, with gnocchi.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the mozzarella into cubes. Cut the aubergines into slices of ½ inch wide.
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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.
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Do the oil in the pan in between. Drain the eggplant on a plate covered with kitchen paper.
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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.
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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.
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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.
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Heat the oil in 2 frying pans and fry the gnocchi in 12 min. Golden brown. Season regularly and season with pepper and salt.
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Scoop with the arugula.
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Slice the leaves of the parsley and sprinkle the aubergine with formaggio. Serve with the gnocchi.
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Nutrition
660Calories
Sodium0% DV2.355mg
Fat23% DV15g
Protein50% DV25g
Carbs34% DV101g
Fiber28% DV7g
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