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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