This morning I went our to the garden and discovered my asian eggplant plant had a ton of eggplants on it. I picked the seven which were ready and there were still 4 more small ones I left to get bigger.
Having this many eggplants to use is a bit of a challenge but I REALLY like eggplant parmesan. So I decided to make a simplified version of it with some of the eggplant, leftover pasta sauce and mozzarella cheese.
Once I got the layers into a mini loaf pan, I baked them on the convection setting in the oven at 350 for 20 minutes. The final product was a nice casserole which I served with some penne. If I had to do this again, I’d probably layer the penne in the pan with the rest of the ingredients so that it held it shape better.