Baked Eggplant and Zucchini - Rachael Ray Every Day

    Baked Eggplant and Zucchini

    Author:
    Publish date:
    Baked Eggplant and Zucchini
    • 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 .