Tuscan Baked Eggplant
1 tablespoon olive oil
1 medium eggplant, unpeeled and cut crosswise into 1/2-inch slices
1 cup Silver Palate Thick and Sassy Pasta Sauce
Freshly ground black pepper to taste
2 tablespoons grated Parmesan cheese
Preheat broiler. Brush a heavy gratin or ovenproof dish or dishes large enough to hold the eggplant slices in 1 layer with olive oil. Place eggplant in dish. Brush top of slices with remaining oil. Broil eggplant until just starting to color, 4 to 5 minutes. Turn and broil other side until eggplant is lightly colored, 3 minutes. Don't overcook. Remove from oven. Reduce heat to 375° F. Pour Silver Palate Thick and Sassy Pasta Sauce over eggplant, season with pepper, and sprinkle on Parmesan cheese. Return to oven and bake until eggplant is very tender and sauce is bubbling, 10 to 12 minutes.