This recipe is so easy it's crazy. You don't even have to fry the eggplant before you assemble the casserole. 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.

Ingredients

7 serv.

eggplant↗1
peeled and sliced thin
ragu pasta sauce1 jar
use any flavor you like or homemade sauce
shredded mozzarella cheese2 cups
or any Italian blend

Step-by-step instructions

1
Preheat oven to 350°F.
2
Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
3
Take the foil off for the last 5 minutes of baking. Enjoy!

Source: food.com

Original recipe ↗

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