• 2 medium zucchini
• 2 medium aubergines
• 4 ripe but firm perita tomatoes
• 5 tablespoons of olive oil
• 1 teaspoon salt
• 1/8 teaspoon pepper (optional)
• Parmesan cheese to taste
The vegetables are washed well and cut into thick slices, placed in a refractory container, accommodating a slice of zucchini, another of eggplant and another of tomato, in that order until completing our refractory mold.
Then, in a cup, we mix the salt, pepper, and olive oil and with the help of a teaspoon we bathe the vegetables row by row, trying to get a little of the dressing on all of them.
We cover the vegetables with Parmesan cheese, and we bake them at 350 ° F for 20 to 25 minutes. We can eat them hot, fresh from the oven or already rested and at room temperature.