Baked Eggplant and Zucchini

Name: Baked Eggplant and Zucchini
Yield: 6
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

Baked Eggplant and Zucchini was pinched from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/fast-recipes/baked-eggplant-and-zucchini" target="_blank">www.rachaelraymag.com.</a>

INGREDIENTS

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2 cups tomato sauce

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1 small eggplant, cut into long slabs

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2 small zucchini, cut into long slabs

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1 cup each shredded fontina and parmesan

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1/3 cup torn basil

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