Baked Eggplant and Zucchini
By ele1521
Rate this recipe
4.3/5
(4 Votes)
Ingredients
- 2 cups tomato sauce
- 1 small eggplant, cut into long slabs
- 2 small zucchini, cut into long slabs
- 1 cup each shredded fontina and Parmesan
- 1/3 cup torn basil
Details
Servings 6
Preparation time 10mins
Cooking time 35mins
Preparation
Step 1
Spread 1/2 cup sauce in 9-by-13-inch baking dish.
Top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat.
Bake for 25 minutes at 400°.
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