Baked Eggplant and Zucchini

During the hurricane, I decided to try a recipe I had seen online... it was simple and delish!!

Baked Eggplant and Zucchini from Rachel Ray

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

As you can see I made some minor adjustments... I added mushrooms and used a 6 Cheese Italian blend cheese.

Directions:

1. Spread 1/2 cup sauce in 9-by-13-inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat. Bake for 25 minutes at 400 degrees.

First layer...

Second layer (I forgot to put the mushrooms on before the sauce & cheese)

After... yummm...

It was pretty tasty!!  Next time I would slice the eggplant and zucchini thinner.  I also added some Tastefully Simple Italian Seasoning mix which helped give it some flavor.