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