Ingredients

• 3 tablespoons olive oil (amount divided in recipe steps below)

• 1/4 cup plain panko

• 2 tablespoons grated Parmesan cheese

• 1 eggplant (about 1 pound), cut into 1/2-inch cubes

• 1 large onion, diced (about 1 cup)

• 1 pint cherry tomatoes (2 cups), cut in half

• 3 cloves garlic, minced

• 2 teaspoons Italian seasoning

• 1 jar (23.75 ounces) Prego® Creamy Tomato with Ricotta Sauce

• 32 ounces frozen potato gnocchi, cooked and drained according package directions, reserving 1/2 cup cooking water*

Step 1

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the panko and cook and stir until golden brown. Remove the panko mixture from the skillet and stir in the cheese.

Step 2

Heat the remaining 2 tablespoons oil in the skillet over medium heat. Add the eggplant and onion and cook for 10 minutes or until the eggplant is tender. Season with salt and pepper. Add the tomatoes, garlic and Italian seasoning and cook and stir for 2 minutes.

Step 3

Stir in the sauce and heat to a boil. Cook for 5 minutes. Add the sauce mixture to the cooked gnocchi and toss to coat. For thinner sauce, stir in some of the reserved cooking water. Sprinkle with the panko mixture and chopped fresh basil, if desired, before serving.