Gnocchi with aubergine al formaggio
Eggplant with grated cheese from the oven, but in Italian, with gnocchi.
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.
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