Ingredients
- 1 yellow onion, sliced
- 1 bell pepper, sliced
- 1 eggplant, sliced 1/4″ thick
- 2 zucchini, sliced 1/4″ thick
- 2 tablespoons olive oil
- 1/4 cup seasoned breadcrumbs
- 1/4 cup fresh grated parmigiano reggiano
- 2 tablespoons gops
Directions
In a skillet, add the olive oil and heat over medium-high heat, then add the onions and sauté until lightly browned.
Then add the bell pepper slices and sauté until these are soft and lightly browned.
Transfer the onions and peppers into a casserole pan or baking dish.
Preheat your oven to 350F.
Slice the eggplant and the zucchini and place one row of eggplant followed by one row of zucchini, on top of the onion and pepper mixture.
Alternate between the eggplant and zucchini until you have filled up the casserole dish.
Sprinkle on top of the eggplant and zucchini the gops, followed by the bread crumbs and grated cheese.
Place into you oven for about 40 minutes, once the eggplant is soft, place your oven on broil to brown the tops.
Remove from the oven and serve hot!