1 large eggplant
1 jar Newman’s Own® Sockarooni Sauce
4 ounces shredded mozzarella cheese
1 Tbsp olive oil
Preheat oven to 350° F. Peel eggplant and slice into ¼ inch-thick slices. Layer on baking sheet coated with cooking spray and drizzle with olive oil and salt.
Bake for 15-20 minutes or until tender.
In a medium casserole dish, layer ½ cup of Newman’s Own® Sockarooni Sauce and top with a layer of eggplant. Top with ¼ cup of the cheese, and repeat for one more layer.
Bake for 40-45 minutes until sauce is bubbly and cheese is melted.