1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside.

2. Cube the eggplant and toss it with the olive oil until evenly coated and spread them evenly on the lined baking sheet. Sprinkle the tops with the salt. Roast in the oven for about 20 minutes. Then quickly remove the pan from the oven and push the eggplant around with a wooden spoon so the cubes turn over. Then return the pan to the oven and roast for another 20 minutes or until the eggplant is lightly browned and collapsed. Remove from the oven and allow to cool. *Can be done up to a day ahead and stored in the fridge.

3. Add the marinara sauce and roasted eggplant to a saucepan and warm over medium-low heat. You want the sauce to get heated through but not boil or bubble.

4. While the sauce is warming, make the gnocchi according to package directions and divide the cooked dumplings evenly amongst three or four bowls. Then add the cubed mozzarella to the sauce and stir for one minute so it gets tender but doesn’t melt. Stir the sauce into the gnocchi and serve!