Baked Eggplant And Zucchini

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
127
FAT
14%
CHOL
5%
SOD
16%

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Ingredients for 6 servings

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

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