Baked Eggpland and Zucchini

By Janes_kitchen

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

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