Baked Eggplant and Zucchini

By ele1521

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

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°.