Eggplant casserole in the oven
Votes: 5
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 346, total fat 10 G., saturated fats G., proteins 10 G., carbohydrates 56 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 346, total fat 10 G., saturated fats G., proteins 10 G., carbohydrates 56 G., fiber G., cholesterol mg, sodium mg, sugar G.
Although Italian gnocchi are called dumplings in our country, they are still considered pasta. And like any pasta, they pair beautifully with any sauce and vegetables. While gnocchi can be simply drizzled with sauce, they are even more delicious baked in casseroles. Combine boiled gnocchi with fried eggplant, drizzle with tomato marinara sauce, sprinkle with cheese, and bake until crispy. The dish acquires not only a fantastic flavor and aroma, but also a delicious texture from the soft, tender vegetables, dense, slightly chewy gnocchi, and gooey cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 small eggplants (about 0.5 kg), diced
- 350 g frozen or fresh plain gnocchi
- 1.5 tbsp. l. olive oil
- 1 medium onion, diced
- 1 1/4 cups roasted garlic marinara sauce
- 1/4 tsp crushed red pepper flakes
- 40 g grated provolone cheese
- Sprigs of fresh basil or oregano for serving, optional
We recommend
Recipes with similar ingredients: eggplants, gnocchi (dumplings), marinara sauce, provolone cheese, red pepper flakes, oregano, basil
Cooking the dish according to the recipe:
- Preheat oven to 245°C.
- Bring a large saucepan of water to a boil. Add the gnocchi and cook according to package directions. Then drain, setting aside 0.5 cups of the water.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and 1/8 teaspoon of salt. Cook for 5 minutes, stirring occasionally, until softened. Add the eggplant and cook, stirring, for another 10–12 minutes, until very soft and the onion is golden brown. Remove from heat.
Add gnocchi to the pan, 0.5 cup of water, marinara sauce and red pepper. Mix everything. - Transfer the eggplant and gnocchi mixture to a 9-inch (22 cm) oval or square baking dish. Sprinkle with provolone cheese. Bake on the top rack of the oven for 15 minutes, until bubbling and the cheese is golden brown. Remove from the oven and let rest for 5 minutes.
Garnish with basil sprigs if desired.
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