Super Easy Eggplant Parmesan

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.

• Ready In: 1 hr
• Serves: 7-10
• Yields: 1 casserole

Ingredients

• 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. 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!