Baked Eggplant and Zucchini

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

Directions:

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 .