- 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
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 degrees .