Eggplant Parmesan in Mini Loaf Form

I LOVE Eggplant Parmesan but I rarely make it cuz Greg's not a fan of eggplant and I can't possibly eat a whole pan of it by myself. I mean, you really have to eat it hot and bubbly from the oven and the left-overs just don't taste good reheated. These mini loaves are my answer to being able to enjoy Eggplant Parmesan any time of the day and even the next day! They've got all the yummy flavors of eggplant, tomato, basil and cheese and couldn't be easier to make. Just call me Miss Creativity!

Ingredients: (1 regular loaf or 8 mini loaves)


1/3 c olive oil
1/3 c milk
2 large eggs
1-1/2 c all-purpose flour
2 tsp baking powder
1/2 c grated Parmesan cheese
1/4 tsp pepper
1/2 c shredded Mozzarella cheese
1-1/2 c eggplant, coarsely grated
1/2 c sun-dried tomatoes, chopped
1/4 c fresh basil, chopped


Prep:


1. Preheat oven to 350°F. Spray loaf pan with cooking spray.


2. In a small bowl or large measuring cup, whisk together the oil, milk and eggs. In a large bowl, whisk together the flour, baking powder, Parmesan and pepper. Stir in wet ingredients in just until moistened. Stir in Mozzarella, eggplant, tomatoes and basil until mixed.


3. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes for regular loaf or 20 to 30 minutes for mini loaves. Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.