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Baked Eggpland and Zucchini

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Ingredients

  • 2 C tomato sauce
  • 1 sm eggplant cut into long slabs
  • 2 sm zucchini, cut into long slabs
  • 1 C shredded fontina
  • 1 C parmesan
  • 1/2 C torn basil

Details

Servings 6

Preparation

Step 1

spread 1/2 C sauce in 9x13" baking dish
top w/ eggplant, zucchini, 3/4 C sauce & half of each cheese & basil
repeat
bake for 25 min @ 400

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