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2012-09-06 digital edition

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2012-09-06 / General Stories

From the Chef’s Corner

Baked Eggplant and Zucchini
by Chef Deedle

For many, summer means countless ways to make vegetables out of our gardens into tasty and delicious dishes. This one is quick and easy.

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.

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