The most popular recipe with eggplant and vegetables! Simple, delicious, and full of flavor!

This recipe is a light and flavorful dish made with eggplant and fresh vegetables, perfect for lunch or dinner.

If you have eggplant and some vegetables in the fridge, you already have what you need to prepare a delicious recipe that will go great with your meals, whether for lunch or dinner.

Light, practical, and full of flavor, this baked delight is perfect for those who want to indulge in the kitchen without the hassle.

And the best part: besides being nutritious, it also makes the table more beautiful and colorful!

Trust me—even those who aren’t vegetable fans will want more! Let’s make it together!

Ingredients:

• • 1 eggplant
  • 1 zucchini
  • 2 tomatoes
  • 1 potato
  • 1 red onion
  • 100g of cheese in small slices (of your choice)

• 50 g breadcrumbs
• 30g grated Parmesan cheese
• Salt to taste
• Paprika to taste
• Black pepper to taste
• Italian herbs to taste
• Olive oil to taste

Preparation method:

Cut the eggplant into slices approximately 0.5 cm thick. 

Place the slices in a bowl and sprinkle with salt. Let them rest for about 15 minutes to release any excess liquid.

Meanwhile, cut the zucchini, tomato, potato and red onion into slices about 0.5 cm thick. 

It is important that all the slices are as uniform as possible so that they bake evenly.

In another bowl, combine the breadcrumbs with paprika, black pepper, dried Italian herbs, and grated Parmesan cheese. Stir well until all ingredients are well incorporated.

Grease a baking dish, preferably glass (like Marinex), with a good amount of olive oil. 

Start assembling by alternating the vegetable slices with pieces of cheese, placing them side by side, standing up, until the entire pan is filled.

Finish by drizzling olive oil and sprinkling the breadcrumb mixture over the assembled vegetables. 

Bake in a preheated oven at 190°C for about 45 minutes, or until the vegetables are cooked through and lightly browned on top.