From the Chef’s Corner
2 cups tomato sauce
1 small zucchini, cut into long slabs
1 small eggplant, cut into ¼” thick slices
1 cup each shredded fontina and parmesan cheese
1/3 cup fresh torn basil
Spreadsauceina9x13-inchbakingdish;topwitheggplant, zucchini, ¾ cup sauce and half of each cheese and basil; repeat. Bake for 25 minutes at 375 degrees.