Trim the eggplants and cut them into round slices.

Place the eggplant slices on a cutting board and sprinkle salt over them. Let them rest for 10-15 minutes.

After the resting period, dab the eggplants with a sheet of absorbent paper to remove excess moisture.

Place the eggplant slices on a dripping pan lined with parchment paper and season with pepper. Bake them in a preheated oven (200°C) for 20 minutes.

In a non-stick pan, heat a drizzle of oil and add the sliced onions. Cook until soft.

Add the pepper pieces and continue to cook until tender.

Incorporate the halved cherry tomatoes into the pan, stirring well. Cook for an additional 5 minutes.

Season the vegetable mixture with salt, pepper, and paprika according to taste. Then, turn off the stove.

In a small bowl, combine chopped parsley, minced garlic, two tablespoons of olive oil, salt, and pepper. Set aside.

Grease a rectangular glass baking dish with olive oil.

Layer the baked eggplant slices in the dish, stuffing them with the parsley mixture and sautéed vegetables.

Continue layering until all ingredients are used, then sprinkle grated cheese over the top.

Bake in a preheated oven (180°C) for 20-25 minutes until golden brown.

Serve hot and enjoy the burst of flavors!