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.