Baked Eggplant and Zucchini

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Baked Eggplant and Zucchini
  • 6Servings


  • 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 .