Easy Eggplant Parmaesan

This recipe is so easy it's crazy. You don't even have to fry the eggplant before you assemble the cassarole. I think it gives great taste and texture this way. Also saves a lot of calories! You can also throw in other items such as mushrooms, onions or sausage. I do occasionally to make a whole meal in one dish.

• 1 large eggplant (peeled and sliced thin)
• 1 (2 lb) jar of ragu pasta sauce (use any flavor you like or homemade sauce)
• 2 cups shredded mozzarella cheese (or any italian blend)

Directions

1. 1

   Preheat oven to 350. Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes. Take the foil off for the last 5 minutes of baking. Enjoy!