Baked Eggplant with Ricotta, Mozzarella and Tomato Sauce - Golden Blossom Honey

Ingredients

• 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