A delicious eggplant treasure filled with gnocchi in sauce and scamorza cheese. A simple and tasty dish, perfect for a special lunch or dinner.
Wash and dry the eggplants, remove the ends, and cut them into long, thin slices.
In a pan, heat the seed oil to 180 °C and fry the eggplant slices until golden. Drain them on absorbent paper to remove excess oil.
In a pan, pour a drizzle of olive oil, a peeled garlic clove, and the tomato puree. Salt to taste, add basil leaves, cover with a lid, and let cook over medium-low heat for about 30 minutes.
In boiling salted water, cook the gnocchi and, once ready, pour them into the tomato sauce and mix well.
Cover a baking dish with butter and breadcrumbs, line it with the eggplant slices leaving some eggplant over the edge to close the treasure.
Pour some of the gnocchi over the eggplants, add diced scamorza cheese and Parmesan. Add the remaining gnocchi and close the treasure with the eggplants.
Pour some sauce on top and bake at 180 °C for 10-15 minutes, until a light crust forms.
Serve hot and enjoy!
Baking dish
Pan
Stove
Refrigerator
You can add minced meat or small pieces of sausage for a richer sauce. Serve with a good mixed salad and red wine.
Italia, Emilia Romagna
| Energy (kcal) | 52.89 |
| Carbohydrates (g) | 2.06 |
| of which Sugars (g) | 2.06 |
| Fat (g) | 3.14 |
| of which Saturates (g) | 1.8 |
| Protein (g) | 3.65 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.09 |
