The most popular recipe with eggplants 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 do their best in the kitchen without complications.
And the best part: in addition to being nutritious, it also makes the table more beautiful and colorful!
Trust me — even those who aren’t fans of vegetables will want to try it again! Let’s prepare it together!
Ingredients:
-
- 1 eggplant
- 1 zucchini
- 2 tomatoes
- 1 potato
- 1 red onion
- 100 g of cheese in small slices (of your preference)
- 50 g breadcrumbs
- 30 g 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 salt on top. Let it sit for about 15 minutes to release the 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 cook evenly.
In another bowl, mix the breadcrumbs with paprika, black pepper, dried Italian herbs and grated Parmesan cheese. Stir well until all the ingredients are well incorporated.
Grease a baking dish, preferably glass (such as a marinex type), 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 roasted and lightly browned on top.
