Grilled Legumes with Cheeses

Cut the eggplant into slices and soak in water with salt for 20 minutes

Drain and squeeze to remove excess water

Cut the zucchinis and bell pepper into slices

Brush a grill with olive oil and grill the legumes

In a bowl, mix together mozzarella, cheddar, and parmesan cheese

In a baking dish, distribute the eggplant slices and top with part of the cheese mixture

Interleave each slice with zucchini, bell pepper, and cheese mixture

Top with a spoonful of ricotta cheese

Place in the oven until the cheese is well melted

Serve immediately.