Directions
1Prepare rice as usual, let cool and mix with beaten eggs and Parmesan.
2Let the eggplants in the water with two tablespoons of salt for an hour.
3Drain and dry well.
4Sprinkle the eggplant on both sides with flour.
5Fry in oil (two tablespoons).
6Drain on kitchen paper.
7Fry the peppers in two tablespoons of the oil until they soften slightly.
8Butter the paper.
9Put the peppers on paper, than half of rice, Lightly press.
10Sprinkle with cheddar cheese.
11Cover with the remaining rice, express good.
12Cover the rice with eggplant slices.
13Decoration of met foil.
14Take a preheated oven at 375 degrees during 45 minutes.
15When ready to serve, remove from baking dish.
16Can be prepared in individual molds.