Mozzarella Baked Eggplant And Zucchini - cooking recipe

Ingredients

1 medium eggplant
2 1/4 cups marinara sauce, divided
1/4 cup chopped fresh basil, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 1/2 cups sliced zucchini

Preparation

Preheat the oven to 375.
Grease a 9\" square baking dish.
Cut the eggplant into 1/2\" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
Top with remaining eggplant slices and the remaining sauce, basil & cheese.
Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
Spoon \"extra\" sauce over servings from bottom of dish.