Preheat oven to 375°F.
Peel the eggplant, then cut it into 1-inch cubes.
Warm 2 tablespoons olive oil in a 10-inch ovenproof skillet over medium-high heat. Add the cubed eggplant and 1 teaspoon kosher salt and cook until VERY tender, like, so tender that you can squish it with the back of the spatula or spoon you’re cooking with, 8 to 10 minutes. If it starts sticking to the skillet, add a tiny splash of oil.
Stir in 4 minced garlic cloves for the last 1 minute of cooking the eggplant.
Stir in 1 24-ounce jar of marinara sauce, 1/4 cup water, and 1/2 teaspoon garlic powder and simmer over medium heat for 10 minutes. Taste the sauce! What does it need? More salt? More garlicky flavor? It’ll depend on the sauce you bought! Remove skillet from heat.
Stir in 2 bags Trader Joe’s Cauliflower Gnocchi and smooth the pasta and sauce down into an even layer.
Sprinkle 1 cup shredded mozzarella over top and bake for 15 minutes.
Garnish with fresh basil if you’ve got it, and enjoy!