Ingredients

- 1 small eggplant

- 1 potato

- 2 bell pepper

- 2 zucchini

- 1 mozzarella

- parmesan cheese, gratered

- fontina/provolone cheese

- olive oil

- salt and pepper

For the cream:

- sour cream

- green onion

Start with the eggplant, slice it and let it rest with some salt to release its water.

Clean the bell peppers, remove the seeds and the white parts. Peel it partially with a vegetable peeler and slice it.

Peel the potato and slice it really thin with a vegetable slicer. Slice the zucchini. Slice the cheese: mozzarella, fontina or provolone.

In a oven pan (better with thick borders) place a baking paper sheet (this is optional, if you don't mind to scrab the pan after you can do it also without the paper) and spread olive oil on the bottom. Start to make veggie layers: use half of the potato fot the bottol. Season with salt and pepper.

Add fontina/provolone cheese and the gratered parmesan. Add a layer of zucchini. Add the mozzarella.

Add a layer of eggplant, topped with fontina/provolone cheese and parmesan. Add the bell peppers.

(If you have some vegetable left you can make new layers). Finish the sfotmatino with a layer of potato, season with salt and pepper and a little bit of olive oil.

Garnish with parmesan anche cook in the oven at 180C (350F) for about 40 minutes, until the potato on top are nicely crisp and gently brown.

Before to serve make the cream: whip a bit the sour cream with a fork, slice the green onion and place it on top. Serve the sformatino warm with a spoon of sour cream on top.