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Baked Eggplant and Zucchini

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 .

From: RachelRaymag.com


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