Creamy Tomato Gnocchi with Eggplant | Prego® Sauces

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, <strong>reserving </strong>1/2 cup cooking water*