Baked Eggplant and Zucchini

October 2011
Baked Eggplant and Zucchini

by 91 people

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Makes: 6 servings

Ingredients
  • 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
Directions
  1. 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 .
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