Crispy Eggplant Parm Gnocchi Bake
This Eggplant Parmesan Tomato Gnocchi Bake is a weekday lifesaver—easy, family-friendly, and just 9 ingredients. Everything's baked in the oven, so you won't need to do any stove top cooking. With marinara, melted cheese, and a crispy panko topping, it's a high-protein vegetarian dinner everyone will love.
Servings: 4
Ingredients
Roasted Gnocchi
- 17.6 oz shelf-stable gnocchi
- 1 tablespoon extra virgin olive oil
Roasted Vegetables
- 2 medium eggplants (1.5 lb/0.68 kg total)
- 1 small yellow onion (about 1 cup)
- 3 tablespoons extra virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Everything Else
- 8.8 oz ball of mozzarella (see note 1)
- 6 tablespoons panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 3 cups marinara sauce (1 (24 oz/1.5 lb/660ml jar), see note 2)
- 2 cups baby spinach (see note 3)
- 1 oz grated parmesan (about ¼ cup—but if microplaned then ½ cup, see note 4)
- fresh basil (optional, for serving)
Instructions
- Preheat: Position oven racks in the upper- and lower-thirds of oven. Preheat to 450℉ (230℃).
- Roast: Toss 17.6 oz shelf-stable gnocchi with 1 tablespoon extra virgin olive oil in an oven-safe dish (either 9x13-inch casserole or 12-inch skillet). Chop 2 medium eggplants into chunks (1-inch/2.5 cm) and dice 1 small yellow onion. Scatter eggplant and onion on a large parchment-lined baking sheet (see note 4), then toss with 3 tablespoons extra virgin olive oil, ½ teaspoon fine sea salt and ¼ teaspoon black pepper. Bake gnocchi on the lower rack and vegetables on the top rack, until eggplant is golden brown, about 35 minutes (see note 5). (Remove gnocchi at the same time—it should be golden and hot but not deeply browned or fully crisp).
- Prep while roasting: Slice a 8.8 oz ball of mozzarella into ¼-inch thick (0.6cm) rounds. Tear half of the slices into bite-sized pieces (for mixing), keeping half the slices whole (for on top). Then, in a small bowl, mix together 6 tablespoons panko breadcrumbs and 1 tablespoon extra virgin olive oil. Set aside.
- Combine: Pour 3 cups marinara sauce into the gnocchi dish. Stir to mix. Taste and season with more salt and pepper if needed (see note 2). Add 2 cups baby spinach, half of the 1 oz grated parmesan, the torn mozzarella (reserve whole slices for on top), and the roasted eggplant and onion. Stir well to mix. Top with remaining parmesan, mozzarella slices, then scatter the panko mixture on top.
- Finish: Return the dish to the oven, on the top rack. Bake until sauce is bubbling, cheese is melted, and panko is crispy, 10 to 12 minutes (see note 6). Garnish with fresh basil if desired.
Notes
- Mozzarella: Can be fresh or low-moisture (pizza) mozzarella. Slicing a ball into rounds gives this dish the classic "eggplant parmesan" look. In a pinch, you could substitute an equal weight of shredded pizza mozzarella—just know it'll melt faster.
- Marinara: Make sure to use a great tasting, high quality marinara for this recipe. I like Rao's, but feel free to use your favorite brand. You can swap another type of tomato sauce. Since every brand varies, you may need to season the dish with more salt and pepper to taste.
- Baby Spinach: About 2 or 3 handfuls. Feel free to leave it out or substitute with finely chopped kale.
- Parchment: Most parchment is oven-safe up to 425-450℉. Some people use them at higher temperatures (for example, when baking bread). But check the box if you're unsure, since brands vary.
- Parmesan: Grated parmesan has very different volumes, depending on how it was grated. The powdery parmesan (store-bought or from box grater) will pack down into a smaller measuring cup (about ¼ cup per 1 oz). Whereas fluffy shreds from a microplane will be twice as much (about ½ cup per 1 oz). For a vegetarian parmesan, look for "microbial enzymes" instead of "rennet" on the ingredients list.
- Baking Times: You may need a bit more/less time depending on the size of your veggies, the position of the rack, your oven, etc. If the cheese isn't as brown as you'd like, simply leave the dish in for longer (and make sure it's on the top rack). Broiling can burn quickly and many casserole dishes aren't broiler-safe.
- Note on scaling: It's best not to double this recipe because the eggplant and gnocchi will get overcrowded in the oven. If you need to make 2x the amount, make one dish at a time.
- Storage Tips: This dish is best fresh, but you can refrigerate leftovers for up to 3 days. Reheat covered in the oven or in the microwave until warmed through. I like to top leftovers with a bit more grated parmesan.
Nutrition
Calories: 655kcal | Carbohydrates: 72g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 55mg | Sodium: 2117mg | Potassium: 1242mg | Fiber: 13g | Sugar: 16g | Vitamin A: 2739IU | Vitamin C: 23mg | Calcium: 469mg | Iron: 8mg