From Rachel Ray's September 2011 Magazine:
Baked Eggplant and Zucchini
2 cups tomato sauce
1 Small Eggplant(cut into long slabs)
2 Zucchini(cut into long slabs)
1 cup each of fontina and parmesan
1/3 cup torn spinach
Spread 1/2 tomato sauce in 9X13 baking dish; top with eggplant, zucchini, 3/4 cup. sauce, half of cheese. half of basil; repeat. Bake 25 min. at 400°. Serves 6.