Eggplant and zucchini with bacon and cheese

Preparation
How to make eggplant and zucchini with bacon and cheese?
Wash the vegetables, dry them with a clean cloth and cut them into slices.

Line a 24 cm diameter mold with baking paper. Arrange the eggplant and zucchini slices in a radius shape in the mold, alternating them. Sprinkle with salt and breadcrumbs. Add the diced bacon and a drizzle of extra virgin olive oil.

Bake everything in a static oven at 180° for around 25 minutes. When the vegetables are cooked and golden, add the cheese to taste and cook for another 5 minutes, just long enough for the cheese to melt. Eggplant and zucchini with bacon and cheese are ready to serve.