Parmigiano reggiano

Slice the washed and dried vegetables and place them in a colander to drain. Meanwhile, add a few basil leaves, oregano, salt, pepper, and a drizzle of extra virgin olive oil to the tomato purée. Mix vigorously and leave to infuse. Take the vegetables, grease a high-sided baking dish with a little oil, and arrange the vegetable slices as desired on the bottom. Spread a layer of tomato sauce over the vegetables, cover with mozzarella slices and a sprinkling of Parmesan, and start again with a second layer of vegetables. Continue layering the ingredients in this order until they are finished, aiming to end with the mozzarella and Parmesan. Bake in a preheated oven for 25 minutes at 180°C and finish with 3 minutes under the grill to form a crispy crust on top. Serve very hot with slices of toasted bread and a nice mixed salad.