 | 4 medium large eggplants |
| vegetable oil for deep frying |
| 1,25l tomato sauce (puree) |
| 1 cup fresh basil leaves |
| 625 gr fresh pasta dumplings (small
gnocchi of shell pasta) |
| 155 gr fresh mozzarella, diced |
| 125 gr freshly grated Parmesan cheese |
| salt and greshly ground pepper |
|
| Cut a slice from each side of the
eggplant, scoop out the pulp and cut it into very small dice. immerse the eggplant cases
in anbudent hot oil and fry them until golden. Drain and set aside. |
| In a skillet, ombine the tomato, basil
and fried eggplant pulp. When heated through turn of the heat. |
| boil the pasta dumplings until al
dente, drain. Add to the sauce, stir in de Mozzarella and the Parmesan. mix well, season
with salt and pepper tot taste and spoon into the fried eggplant cases and serve. |
|
