1/4 cup olive oil
1 tablespoon GOLDEN BLOSSOM HONEY
2 eggplants about 1 1/2 pounds each, sliced 1/4-inch thick
salt and pepper
2 (15 ounce) cans tomato sauce
2 cloves garlic, minced
pinch red pepper flakes
1/4 cup onion, thinly sliced
1 teaspoon dried oregano
2 tablespoons GOLDEN BLOSSOM HONEY
1 cup ricotta cheese, divided
1/2 cup grated mozzarella
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
In a small bowl whisk together olive oil and honey. Lightly brush eggplant slices on both sides with oil mixture and place on 2 large rimmed baking sheets. Sprinkle with salt and pepper. Bake for 20 minutes until slices soften and begin to brown. Remove from oven and set aside. Lower oven temperature to 350 degrees.
Place all ingredients in a medium saucepan. Bring to a boil and simmer for 5 minutes, stirring occasionally.
To assemble, remove 2 cups of sauce and reserve extra for another use. Spread a thin layer of sauce on the bottom of a 2-quart casserole dish. Arrange 1/3 of eggplant slices over sauce. Sprinkle lightly with salt and pepper. Spoon ½ cup ricotta cheese evenly over eggplant. Top with 1/3 of tomato sauce. Now place 1/3 of eggplant slices on top. Sprinkle lightly with salt and pepper. Spoon remaining ½ cup of ricotta over eggplant and top with 1/3 of tomato sauce. Arrange remaining eggplant slices on top. Spoon remaining sauce over eggplant and then sprinkle with mozzarella. Bake at 350 degrees for 35 minutes or until bubbly. Let cool 5-7 minutes before serving.