INGREDIENTS
1 tsp
Basil, dried
2
Eggplants, small
1
Garlic clove
1
Onion
1/2 tsp
Thyme, dried
1 cup
Tomatoes, low-sodium petite canned
1
Zucchini, small
1/2 cup
Tomato sauce
1 pinch
Black pepper
1 tbsp
Olive oil
1 cup
Monterey jack cheese
4 tbsp
Parmesan cheese, grated