| BAKED EGGPLANT AND ZUCCHINI Makes 6 servings. A casserole dish of eggplant, zucchini, sauce, cheese and basil. 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 cheese 1/3 cup torn basil Spread 1/2 cup sauce in 9x13" baking dish, top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil, repeat. Bake for 25 min. at 400°, then SERVE... |
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