No-Fry Eggplant Parmigiana - cooking recipe

Ingredients

1 (15 1/2 oz.) jar spaghetti sauce
2 tsp. sugar
1 large eggplant (about 1 1/2 lb.)
8 oz. Mozzarella cheese, shredded

Preparation

Add sugar to spaghetti sauce; stir and set aside.
Peel eggplant and cut into 1/4-inch thick slices.
In oiled 10 x 6-inch baking dish, place half of eggplant slices.
Spoon on half of sauce.
Top with half of cheese.
Repeat layers.
Bake in 350\u00b0 oven for 1 hour or until top is browned and eggplant is tender. Let stand 10 minutes for easier serving.