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Pancetta Bake alla Eggplant
A smoky Italian pancetta bake with eggplant and garlic, finished with parmesan and oregano, served over gnocchi.
Ingredients
Instructions
Season the pancetta and simmer it over medium-high heat until well browned, about 5 minutes.
Add the eggplant and garlic, cooking until softened, about 8 minutes.
Stir in the extra virgin olive oil, parmesan and oregano for a final minute.
Cook the gnocchi separately and drain.
Let everything simmer for about 5 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the gnocchi, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
