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.
This Eggplant Parmesan Tomato Gnocchi Bake makes a cozy, family-friendly dinner that practically cooks itself! It has the elements of an Eggplant Parmesan, but with much less effort. Put it in the oven, take a breather, then come back to a golden, cheesy, veggie-packed dinner everyone will love.
The Kitchn’s gnocchi bake inspired me, but after lots of testing, my family crowned this version the winner. I let the oven do the work—rather than the stove—which crisps up the eggplant and gnocchi with less oil, no sticking, and minimal hands-on time. I also use more veggies and less gnocchi, making it saucier, cheesier, and perfectly satisfying.
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Why you'll love this recipe
- Easy: This hands-off recipe is perfect for busy weeknights. There's minimal chopping and no stovetop cooking. The oven roasts everything—you just need to add the sauce, cheese, and panko then bake until bubbling and golden.
- Just 9 ingredients: Made with simple, everyday items available at any grocery store.
- High protein: This easy vegetarian dinner packs 26 grams of protein per serving!
- Family friendly: With marinara, melty cheese, and a crispy panko topping, it’s a win for both kids and grown-ups.
- Oven roasted eggplant tastes better: While it might be tempting to quickly cook eggplant quickly on the stove...you won't get great results. Instead, roast eggplant in the oven so it gets golden brown without sticking and stays plump (not mushy).
- No soggy gnocchi: Store-bought gnocchi isn’t anything like homemade—but it’s a quick, budget-friendly, and satisfyingly chewy weeknight hero. The trick is to not boil it! Instead, crisp it up with oil in the oven.
Ingredients (and substitutes)
You only need 9 simple ingredients (plus salt and pepper) to make this family-friendly weeknight dinner. Here's everything you'll need for this Tomato Gnocchi Bake:
- Gnocchi: Use shelf-stable potato gnocchi (found in the pasta aisle). It’s dense and chewy, nothing like homemade! While the package says to boil it, we’re baking it with oil so they get golden and lightly toasted.
- Marinara: With so few ingredients in this recipe, the marinara sauce really matters. I love Rao's but use your favorite brand of marinara—or substitute another tomato-based pasta sauce.
- Eggplant: You'll need two medium-sized Globe (American) eggplants. Look for eggplant with shiny, unblemished skin. It should feel firm, but not hard.
- Mozzarella: Use fresh mozzarella or low-moisture (pizza) mozzarella. Slicing a ball gives the classic eggplant parmesan vibe, but shredding works in a pinch (it'll melt faster).
- Baby Spinach: A couple handfuls of baby spinach adds extra veggies and color. Feel free to leave it out or use chopped kale instead.
- Panko: Mimics the crunch in eggplant Parmesan, without any deep frying! I use regular Panko breadcrumbs, but you could substitute seasoned ones instead.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more eggplant recipes? Make Air Fryer Eggplant Parm, Roasted Eggplant Tomato Soup, Vegan Meatless Meatballs, or Miso Glazed Eggplant Skewers.
How to make Tomato Gnocchi Bake with Eggplant
This easy, high-protein vegetarian dinner is great for weeknights. The oven does the heavy lifting—so you can unwind or spend time with family while it bakes.
Here's what each step looks like:
1. Scatter eggplant and onion on a baking sheet, toss with oil, salt and pepper. Then toss gnocchi with oil in a casserole dish.
2. Bake vegetables on the upper rack and gnocchi on the lower rack, until the eggplant is golden (about 35 minutes).
3. Pour marinara over the baked gnocchi. Toss to combine.
4. Add roasted eggplant and onion, half the mozzarella and parmesan, and spinach. Stir to mix.
5. Top with remaining cheese then scatter panko (mixed with olive oil) on top.
6. Bake until sauce is bubbling and cheese is melted. Top with basil, if desired.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Use high-quality marinara: With so few ingredients, each one counts! Pick a flavorful sauce like Rao’s or your favorite brand—and adjust seasonings to taste, since each brand differs.
- Don't double the recipe: You'll overcrowd the baking sheet—and since two oven racks are already being used, there's no room for more.
- Consider how the parmesan is grated: 1 oz (28g) of Parmesan very different depending on the tool. A box grater will turn it into a ¼ cup of fine powder, but a microplane would make ½ cup of fluffy shreds. Weight is more accurate, but when in doubt, add extra—everyone loves more cheese!
- Skip the broiler: While it's tempting to use the broiler to brown the cheese, it can easily burn everything. And, many casserole dishes aren't actually broiler-safe. Instead, just leave itin the oven for a bit longer.
- Garnish with basil (optional): Top this gnocchi bake with fresh basil for a pop of color. It pairs compliments the Italian flavors in this dish. Use whole leaves or chop them—adding right before serving to avoid wilting.
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📖 Recipe
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.
Pin Recipe
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
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