Baked Eggplant & Zucchini

By [e-mail]

Very Good

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

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.