Eggplant Parmesan Inspired Sheet Pan Gnocchi

Make the breadcrumb topping: Heat the olive oil in a medium skillet over medium-low heat. Add the breadcrumbs, salt, pepper, garlic powder and onion powder to the pan and stir to combine with the oil. Spread into a single layer and let sit for 1-2 minutes, until they start to toast and become fragrant. Stir occasionally and cook for 3-4 more minutes until the breadcrumbs are fully golden brown. Remove from the heat and set aside to cool.

Make the dressing: Whisk together the ¼ cup olive oil along with the salt, pepper, dried thyme and dried oregano. Set aside.

To a sheet pan add: cubed eggplant, tomatoes, gnocchi, smashed garlic and brown lentils. Drizzle the dressing all over and toss to combine everything and make sure everything is well coated.

Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes add the mozzarella cheese over top of all the ingredients on the pan and bake for 5-7 more minutes until the cheese is melted and bubbling (if needed, broil for 1-3 minutes on the low broil setting).

Serve immediately topped with toasted breadcrumbs and fresh basil leaves.