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Ingredients:
Two eggplants, cut into rounds with a thickness of one quarter of an inch
One tablespoon of salt, with more salt to taste
140 grammes, or five ounces, of spinach
Cheese made from ricotta: four teaspoons
The onion, chopped, one
Chopped green pepper, one in total
Crushed Tomatoes: One can fifteen ounces in size
Two 15-ounce cans of diced tomatoes, one of which is seasoned with Italian spice
Olive Oil: Used in the kitchen
The Herbs of Italy: To savor
There are two hundred grams of shredded mozzarella cheese and thirty grams of grated Parmesan cheese.
Instructions:
1. Get the eggplants ready to eat.
Pre-heat the oven to a temperature of 190 degrees Celsius (375 degrees Fahrenheit).
In order to extract moisture from the eggplant slices, place them on a baking sheet, sprinkle them with one tablespoon of salt, and then let them to set for half an hour.
2. Prepare the Fresh Vegetables
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