Eggplant and zucchini cut into rings. Eggplant let stand about 20 minutes to let the bitter juice. Onions cut into thin crescents and ranks at the bottom of the pre-greased tray. Insert row zucchini, so as to overlap. On the second row are arranged in the same way eggplants and so long as they hold the whole tray. I personally arranges them more tightly to be able to gather more. Add salt to taste and sprinkle with chopped parsley. Tomatoes grated and pour evenly over the courgettes and eggplants. Bake in oven at 180-200 C, while the juice released from the vegetables boil off and stay fat. Sprinkle with grated cheese and bake for 5 minutes. * You can add chopped peppers or tomatoes instead of grated, to be cut into rings and arrange between zucchini and eggplant. * The dish was tasty and hot and cold.