from Jane Brody’s Good Food Book

The pie can be prepared in advance for baking.

1-½ TBSP butter

1 med. onion chopped (about ½ cup)

2 cloves garlic, minced

1 lb. eggplant, cut into ½” cubes (about 4 ½ cup)

½ tsp salt, or to taste

¾ tsp oregano

¾ tsp dried basil (or 1 ½ tsp fresh basil, chopped)

dash or 2 cayenne

1 small zucchini, sliced

2/3 cup evaporated milk

1 egg (can omit yolk if you prefer)

8oz. part-skim mozzarella, grated (about 2 cups)

Preheat oven to 375F.

In a large skillet, melt butter and sauté onion, garlic, and eggplant for 2 min.

Cover the skillet and continue cooking the vegetables for about 5 min. or until the eggplant is soft, stirring the mixture a few times.

Add the salt, oregano, basil, and cayenne, and stir well.

Line the bottom and sides of a greased 10” pie plate with the zucchini slices.

Carefully spoon the eggplant mixture over them.

In a bowl, combine the evaporated milk, egg, and cheese. Pour over the vegetables.

Bake for 30 minutes.