Serves 6

7 ounces eggplants, sliced
7 ounces red or yellow bell peppers
6 eggs
1 fresh flat-leaf parsley sprig, chopped
1 tablespoon Parmesan cheese, freshly grated
2 tablespoons butter
3 ½ ounces fontina cheese, sliced
olive oil
salt and pepper


Instructions
Preheat the oven to 400°F, and preheat the broiler. Broil the eggplants until soft and golden brown. Roast the bell peppers in the oven until blackened and charred, then transfer to a plastic bag and seal the top. Increase the oven temperature to 475°F. When cool enough to handle, peel and seed the peppers and cut the flesh into strips. Beat two eggs in one bowl and two eggs in another bowl, season both with salt and pepper and divide the parsley between them. Beat the remaining eggs in a third bowl, season with salt and pepper and stir in Parmesan. Heat the oil and butter in a skillet, pour in one bowl of the egg and parsley mixture and cook until set on one side, but still quite soft on the other. Slide the frittata out of the skillet and cook two more in the same way, with the remaining egg and parsley mixture and the egg and Parmesan mixture. Line a cake pan with baking parchment and place one of the parsley frittatas, soft side up, in it. Cover with the eggplant and half the fontina. Place the Parmesan frittata on top of them, soft side up, and cover with the strips of bell pepper and the remaining fontina. Finally, place the second parley frittata on top, soft side down. Bake for 10 minutes. Serve hot or cold.

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