2012-09-06 / General Stories
From the Chef’s Corner
Baked Eggplant and Zucchini
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
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