- small eggplant
- goat cheese
- Red pepper
- Parmesan cheese
- Bake the peppers until tender. Once they are cold, pearl the peppers.
- Cut the eggplant lengthwise without peeling, and seasoning (salt only) set aside.
- Put small portions of goat cheese and roasted pepper on the sheets of eggplant and roll up.
- Once the rolls have finished put chopsticks on the edges so they do not unfold when cooking. Sprinkle Parmesan cheese and a pinch of oregano on top.
- Bake for 15 minutes.