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
-
25 minMain dishbasmati rice, vegetable stock cube, herbal stock cube, lemon, avocado, olive oil, mixed mushroom, Red onion, Parmesan cheese, fresh basil,fried rice with avocado and mushrooms
-
20 minMain dishchicken bolt, onion, garlic, sambal, ketjapmarinade, oil, mie, pak choi,mie with bok choy and hot chicken
-
30 minMain dishtap water, chicken broth tablet, Broccoli, unsalted butter, wheat flour, crème fraiche light, wafer-thinly sliced raw ham, traditional olive oil, fresh basil,broccoli soup with raw ham
-
85 minMain dishorange, yogurt, garlic, fresh ginger root, tandoori herbs, lamb à la minute,lamb schnitzels in yoghurt-orange marinade
Nutrition
660Calories
Sodium0% DV2.355mg
Fat23% DV15g
Protein50% DV25g
Carbs34% DV101g
Fiber28% DV7g
Loved it