One Pan Eggplant Parm Gnocchi
Ingredients
- 1 medium globe eggplant (about 1 pound)
- 3 cloves garlic
- 1 (8-ounce) ball fresh mozzarella cheese
- 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)
- 1/2 cup fresh or panko breadcrumbs
- 6 tablespoons olive oil, divided
- 1 teaspoon plus 1/8 teaspoon kosher salt, divided
- 2 (16- to 18-ounce) packages fresh, shelf-stable, or frozen potato gnocchi (do not thaw), divided
- 1/4 teaspoon red pepper flakes
- 1 (about 24-ounce) jar marinara sauce (about 3 cups), such as Rao's
- Fresh basil leaves, for garnish (optional)
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