Gourmet Vegetarian Italian Dinner: Eggplant Parmigiana with Spinach Gnocchi & Basil Pesto Sauce
Discover a delectable vegetarian Italian dinner featuring eggplant parmigiana and spinach gnocchi with basil pesto sauce in this exquisite recipe. Indulge your senses with an array of mouthfeel, aroma, and plating appeal in every bite.
Allergens
Dairy (Mozzarella)
Ingredients
- 1. 2 medium eggplants 2. 3 cups marinara sauce 3. 16 oz mozzarella cheese 4. 1 cup seasoned breadcrumbs 5. 2 tbsp olive oil 6. Salt and pepper, to taste 7. Spinach gnocchi (store
- bought or homemade) 8. Basil pesto sauce (store
- bought or homemade) 9. Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice eggplants into 1/2 inch thick rounds and season with salt. Allow to sit for 30 minutes, then pat dry.
- In a shallow dish, spread breadcrumbs. Dip each eggplant slice in marinara sauce, then coat with breadcrumbs.
- Grease a baking sheet and place eggplant slices on it, leaving space between them. Drizzle with olive oil and bake for 25 minutes or until golden brown.
- Assemble the eggplant parmigiana by layering baked eggplants, marinara sauce, and mozzarella cheese in a baking dish. Bake at 375°F (190°C) for 20 minutes or until cheese is melted and bubbly.
- Cook gnocchi according to package instructions, then toss in basil pesto sauce.
- Plate the eggplant parmigiana with a generous helping of pesto gnocchi on the side. Garnish with fresh basil leaves and serve immediately.
Chef’s Insight
Ensure each layer of eggplant is evenly coated with sauce and cheese to create a balanced flavor profile.
Notes
Use fresh ingredients for best results.