When your garden is providing all those fresh vegetables you want to take advantage it and we are doing just that with our second Eggplant dish and it was fantastic. The Eggplant was just picked and the Marinara Sauce was canned from our tomatoes last year. We used the Baked recipe (see a few post down) for the Eggplant but added a thick slice of Fresh Mozzarella Cheese in between two slices and baked again till melted. Easy enough to do and when served over the Penne with the Marinara Sauce you really have a nice dish that most anyone would enjoy. If you make and can your own Marinara Sauce what really kicks it up is to cook it again and start by cooking down some onion and garlic before adding the sauce to the pan and cook that a really long time on slow simmer. It really is one of the best Pasta dishes I think I've ever had anywhere.
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