This Eggplant Parmesan Tomato Gnocchi Bake is an easy, family-friendly dinner made with just 9 ingredients baked in the oven. It features marinara, melted cheese, and a crispy panko topping for a high-protein vegetarian meal.
Preheat oven to 450℉ (230℃) and position racks in the upper and lower thirds.
Toss 17.6 oz shelf-stable gnocchi with 1 tablespoon extra virgin olive oil in an oven-safe dish.
Chop 2 medium eggplants and 1 small yellow onion. Spread on a baking sheet, toss with 3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Bake gnocchi on the lower rack and vegetables on the upper rack for about 35 minutes, until the eggplant is golden brown.
Slice 8.8 oz mozzarella into ¼-inch rounds. Tear half for mixing and keep half whole for topping.
Mix 6 tablespoons panko with 1 tablespoon olive oil and set aside.
Pour 3 cups marinara into the gnocchi dish and stir. Season with salt and pepper if needed.
Add 2 cups baby spinach, half the grated parmesan, torn mozzarella slices, roasted eggplant, and onion. Stir well to combine.
Top with remaining parmesan, whole mozzarella slices, and panko.
Bake on the top rack until sauce bubbles, cheese melts, and panko crisps (about 10-12 minutes).
Garnish with fresh basil if desired.