One-Pan Eggplant Parmesan Gnocchi

thekitchn.com

Ladyepanda

1 medium globe eggplant (about 1 pound)

3 cloves garlic

1 (8-ounce) ball fresh mozzarella cheese

1 ounce Parmesan cheese (½ cup firmly packed freshly grated or ⅓ cup store-bought grated)

½ cup fresh or panko breadcrumbs

6 tablespoons olive oil, divided

1 teaspoon plus ⅛ teaspoon kosher salt, divided

2 (16- to 18-ounce) packages fresh, shelf-stable, or frozen potato gnocchi (do not thaw), divided

¼ teaspoon red pepper flakes

1 (about 24-ounce) jar marinara sauce (about 3 cups), such as Rao's

Fresh basil leaves, for garnish (optional)

Directions at thekitchn.com

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