Baked eggplant and zuchinni

From  Rachel Ray:

Baked Eggplant and Zucchini

October 2011Baked Eggplant and Zucchini

Makes: 6 servings

Shop Kitchen ▾

  • 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

  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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