'Ricotta Cheese'
'1/3 cup all-purpose flour'
'1/3 cup olive oil'
'1/4 cup vegetable oil'
'2 tablespoons chopped parsley'
'1 teaspoon dried oregano'
'500g mozzarella cheese, sliced'
'4 large tomatoes, peeled and diced'
'2 cloves garlic, minced'
'1 large eggplant'
'1 small bell pepper, diced'
'Salt and black pepper to taste'
'Massa'
'13/4 cup all-purpose flour'
'2 eggs'
'1 pinch of salt'
'Accompaniment'
'22x35 cm baking dish'
'Ricotta Cheese'
'1/3 cup all-purpose flour'
'1/3 cup olive oil'
'1/4 cup vegetable oil'
'2 tablespoons chopped parsley'
'1 teaspoon dried oregano'
'500g mozzarella cheese, sliced'
'4 large tomatoes, peeled and diced'
'2 cloves garlic, minced'
'1 large eggplant'
'1 small bell pepper, diced'
'Salt and black pepper to taste'
'Massa'
'13/4 cup all-purpose flour'
'2 eggs'
'1 pinch of salt'
'Accompaniment'
'22x35 cm baking dish'
'Ricotta Cheese'
Cut the eggplant into slices and remove the skin
Sprinkle with salt and let it drain in a colander
Mix together the tomato, parsley, garlic, olive oil, oregano, bell pepper, salt, and black pepper
Let it sit for 15 minutes
Wash and dry the eggplant, then coat it in flour, fry it in olive oil, and drain on paper towels
'Massa'
Mix well the all-purpose flour, eggs, and salt
Cover with a cloth and let it rest for 30 minutes
Next, roll out the dough thinly and cut into squares of 22 centimeters
Aquatic the oven to high heat
Grease the baking dish with olive oil and spread some tomato sauce
Cover with raw dough, leaving a small border around the edges
Alternate layers of eggplant, mozzarella cheese, dough, and tomato sauce
Cover the filling with the borders and finish with remaining eggplant, mozzarella cheese, and tomato sauce
Serve.
