Italian

Rachael Ray's Baked Eggplant and Zucchini is for Dinner.

Rachael Ray's Baked Eggplant and Zucchini takes 15 minutes to prepare.

Rachael Ray's Baked Eggplant and Zucchini takes 25 minutes to cook.

Rachael Ray's Baked Eggplant and Zucchini makes 6 servings.

The ingredients for Rachael Ray's Baked Eggplant and Zucchini are:

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

We had a three cheese blend of Parmesan, Romano, and Asiago in the fridge so that is what we used, but the nutritional content will probably be different if you used the straight Parm. We also used a medium eggplant and a yellow squash in addition to the zucchini to add some color - a very easy recipe to play with!

Here is how you make Rachael Ray's Baked Eggplant and Zucchini:

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 for a second layer. Bake for 25 minutes at 400 degrees. Serves 6. We boiled up some whole wheat pasta to serve with this. SO good!Serving Size: Makes 6 Servings Number of Servings: 6Recipe submitted by SparkPeople user SCHNECKERL.

The nutritional information for Rachael Ray's Baked Eggplant and Zucchini is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 208.4

• Total Fat: 11.4 g
• Cholesterol: 37.6 mg
• Sodium: 824.8 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 4.9 g
• Protein: 13.3 g

Rachael Ray's Baked Eggplant and Zucchini is Italian cuisine.

The dietary needs meet for Rachael Ray's Baked Eggplant and Zucchini is Vegetarian