Slice the eggplants in half lengthwise, scoop out the flesh and set aside. Place the eggplant halves in a bowl of hot water, about 10 minutes.
Meanwhile, heat one clove of garlic and a drizzle of oil in a skillet, then add the tomatoes cut in half and the eggplant flesh. Cook over low heat, about 15 minutes. If you want to get a thicker sauce, you can pass it through a colander.
Remove the eggplant “boats” from the water and place on a baking sheet lined with parchment paper
Stir-fry the gnocchi stuffed with tomato and mozzarella for one minute, toss in with the sauce and stuff your boats. Sprinkle some grated parmesan cheese.
Bake your eggplants on the grill, about 10 minutes.
Top with basil leaves and serve.

Thanks to Roberta