Gnocchi and eggplant Parmesan

Back to recipes

Gnocchi and eggplant Parmesan

John knows that Quebecers are crazy about Eggplant Parmesan. Here is our Italian version, similar to Mac and Cheese, Gnocchi with eggplant Parmesan. In this recipe, eggplant is roasted in the oven with garlic, fresh thyme and olive oil. John then prepares a homemade tomato sauce, to go with the cooked gnocchi’s; he adds the eggplant flesh and grated Parmesan, mozzarella and tops with breadcrumbs, more cheese before going into the the oven. A masterpiece the whole family will love, guaranteed!

Gnocchi and eggplant Parmesan

By John Pasta Print
Details
Prep time: About 25 minutes
Cooking time: 1h45
Servings or yield: For 4 to 6 people
Difficulty level: Easy
Ingredients
For eggplant
2 medium eggplants
½ cup olive oil
2 garlic cloves, minced
7 to 10 branches of fresh thyme, coarsely chopped
Salt and pepper to taste
For tomato sauce
2 cups homemade or canned tomato sauce
¼ de cup white wine
3 tbsp. olive oil
2 garlic cloves, minced
1 French shallot, minced
1 whole dried red chilli pepper
Salt and pepper to taste
For gnocchi
600g de gnocchi
150g freshly grated Parmesan
300g grated mozzarella
½ Cup breadcrumb

Preparation

Preheat oven at 450˚F (250˚C).

Slice the eggplants lengthwise and, using a knife, make parallel cuts in the flesh. Make ½ rotation turn and make cuts as to form a checkerboard pattern. Place on non-stick oven plate side sliced up. Sprinkle with minced garlic cloves and fresh thyme sprigs. Spread olive oil (½ Cup) and cook in oven at 450F (250˚C), 50 to 60 minutes.

Meanwhile, for the sauce, in a medium skillet heat olive oil, garlic and shallots and chilli pepper until garlic is lightly browned. Deglaze with white wine and reduce for 2 minutes. Add tomato sauce, bring to boil and let boil 2 minutes. Reduce heat to low and simmer 15 minutes.

As soon as the cooking eggplant time is up, remove from oven and let cool. Keep the oven to 450°F (250˚C). Scrape the flesh of the eggplant with a large spoon and place in a colander. Allow draining for at least 15 minutes. Chop eggplant flesh and set aside on a plate.

Bring a large pot of salted water to a boil, add the gnocchi and cook 3 to 4 minutes. Drain and transfer to a large bowl and add a little olive oil.

Add the eggplant flesh to gnocchi with tomato sauce reserving ½ cup. Add mozzarella, reserving 100g and Parmesan reserving 50g. Mix well and transfer to a flat square baking plate about 13 by 9 inches 2 inches sides high.

Add remaining sauce, remaining Parmesan and mozzarella. Spread breadcrumbs on top. Place in center of the oven, cook at 450F for 30 minutes.

Serve with fresh parsley.

Tips, Tricks + Culinary ideas

Suggestion Replace gnocchi with macaroni. Choose any cheese.
Bring in your lunch box This dish makes for great leftovers!

Preparation steps

étapes de préparation

1 - Preheat oven at 450˚F (250˚C). Slice the eggplants lengthwise and, using a knife, make parallel cuts in the flesh. Make ½ rotation turn and make cuts as to form a checkerboard pattern. Place on non-stick oven plate side sliced up.

étapes de préparation

2 - garlic cloves and fresh thyme sprigs. Spread olive oil (½ Cup) and cook in oven at 450F (250˚C), 50 to 60 minutes.

étapes de préparation

3 - Meanwhile, for the sauce, in a medium skillet heat olive oil, garlic and shallots and chilli pepper until garlic is lightly browned.

étapes de préparation

4 - Deglaze with white wine and reduce for 2 minutes.

étapes de préparation

5 - Add tomato sauce, bring to boil and let boil 2 minutes. Reduce heat to low and simmer 15 minutes.

étapes de préparation

6 - As soon as the Cooking eggplant time is up, remove from oven and let cool. Keep the oven to 450°F (250˚C).

étapes de préparation

7 - Scrape the flesh of the eggplant with a large spoon and place in a colander. Allow draining for at least 15 minutes.

étapes de préparation

8 - Chop eggplant flesh and set aside on a plate.

étapes de préparation

9 - Bring a large pot of salted water to a boil, add the gnocchi and cook 3 to 4 minutes. Drain and transfer to a large bowl and add a little olive oil.

étapes de préparation

10 - Add the eggplant flesh to gnocchi.

étapes de préparation

11 - Add tomato sauce reserving ½ Cup.

étapes de préparation

12 - Add mozzarella, reserving 100g and Parmesan reserving 50g.

étapes de préparation

13 - Mix well and transfer to a flat square baking plate about 13 by 9 inches 2 inches sides high.

étapes de préparation

14 - Add remaining sauce.

étapes de préparation

15 - Add remaining Parmesan and mozzarella.

étapes de préparation

16 - Spread breadcrumbs on top. Place in center of the oven, cook at 450F for 30 minutes.

étapes de préparation

17 - Serve with fresh parsley.

Pasta