2 eggplants
5 potatoes
4 ripe tomatoes, skinless and seedless
2 yellow bell peppers, skinless and seedless
1 cup grated cheese
1/4 cup olive oil
6 chopped fresh parsley leaves
2 tablespoons breadcrumbs
Salt and black pepper to taste
2 eggplants
5 potatoes
4 ripe tomatoes, skinless and seedless
2 yellow bell peppers, skinless and seedless
1 cup grated cheese
1/4 cup olive oil
6 chopped fresh parsley leaves
2 tablespoons breadcrumbs
Salt and black pepper to taste
Cut the eggplants into horizontal slices and sprinkle with salt
Let it sit for 30 minutes
While that's happening, cut the potatoes into very thin slices
Place them in a bowl and mix in two tablespoons of grated cheese, one tablespoon of olive oil, salt, and black pepper. Reserve
Cut the tomato and bell pepper into strips and season with salt, black pepper, six tablespoons of grated cheese, and parsley
Mix well
Spread one tablespoon of olive oil on the bottom of a baking dish and create a layer with half of the potatoes
Cover with half of the bell peppers and tomatoes, and top with the drained eggplant
Create another layer with the remaining bell peppers, then finish with the potatoes
Mix two tablespoons of grated cheese with breadcrumbs and sprinkle over the potatoes
Regulate with the remaining olive oil and bake in a medium preheated oven until golden brown.
