Healthy Test Kitchen
Roasted Zucchini and Eggplant in Tomato Sauce
This dish has an Italian flare from the tomato sauce and crusty cheese topping.
Yield: ~6 servings
Ingredients
2-3 cups tomato sauce (I needed 3 cups)
1 eggplant, cut into thin slices and then into smaller pieces
2 zucchini, cut into thin slices and then into smaller pieces
1/2 cup fontina cheese (I used mozzarella)
1/4 cup Parmesan cheese
Instructions
1. Spread sauce onto the bottom of the baking dish. Top with eggplant and zucchini. Cover with remaining sauce. Sprinkle with cheese.
2. Bake at 400 degrees for 25-35 minutes.
Inspired by Rachel Ray
Notes: The original recipe called for 1 cup fontina cheese and 1 cup Parmesan cheese. I reduced the amount because that amount of cheese wasn't needed. I omitted the basil (1/3 cup) because I liked it better without it. Make sure the eggplant is completely submerged in the sauce. Otherwise, it will be tough and chewy.