We can eat the things we like without breaking the diet! Try these Neapolitan eggplants, delicious vegetarian version of an Italian dish. Enjoy it!


  • 1 kg. eggplant
  • 6 tomatoes
  • 1 red bell pepper
  • 5 cloves garlic
  • 2 onions
  • 1 sprig of parsley
  • 1 carrot
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 2 tablespoons soy sauce
  • 1 cup mushrooms
  • 2 cups Parmesan cheese
  • Oregano, cumin, salt and pepper


Cut the eggplant into slices unpeeled, leave them in salted water for half an hour. Shred the peeled and seeded tomatoes, chop as small as possible paprika, onion, garlic, parsley and carrot; take them to fire in a pan with a tablespoon of butter and cook until sauce take the point. Add the cream, the filleted mushrooms, soy sauce, salt and all the spices. Saute the eggplant slices in three tablespoons butter, then drain well and you put a bed in a refractory, then serve sauce and parmesan cheese, repeated several layers until finished. It leads the oven for 30 minutes until golden brown.