Baked Eggplant and Zucchini

Name: Baked Eggplant and Zucchini
Yield: 6
Cuisine: European
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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Dec 28, 2011

6Servings

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

Preparation

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 .