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Ingredients
- 2 C tomato sauce
- 1 small eggplant, cut in long slabs
- 2 small zucchini, cut in long slabs
- 1 C each shredded fontina & parmesan cheese
- 1/2 C basil
Details
Preparation
Step 1
Spread 1/2 C sauce in 9x13" baking dish; top with eggplant, zucchini, 3/4 C sauce & 1/2 each of the cheeses & basil. Repeat. Bake for 25 min. at 400.
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