Wash and dry the eggplants, trim 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 paper towels to remove excess oil.
In a pan, pour in a drizzle of oil, a peeled garlic clove, and the tomato passata. Salt to taste, add the basil leaves, cover with a lid, and let cook over medium-low heat for about 30 minutes.
Cook the gnocchi in boiling salted water and, once ready, pour them into the tomato sauce and mix well.
Grease and breadcrumbs a cake tin, line it with the eggplant slices leaving a bit of eggplant over the edge so it can be used to close the parcel.
Pour part of the gnocchi over the eggplants, add the scamorza in small pieces and the Parmesan. Add the remaining gnocchi and close the parcel with the eggplants.
Pour a little sauce on top and bake at 180 °C for 10-15 minutes, until a light crust forms.
Serve hot and enjoy!
Cake tin
Frying 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) | 63.71 |
| Carbohydrates (g) | 6.75 |
| of which Sugars (g) | 2.37 |
| Fat (g) | 2.24 |
| of which Saturates (g) | 1.25 |
| Protein (g) | 3.46 |
| Fiber (g) | 1.88 |
| Sale (g) | 0.13 |
