4 cups eggplant, cubed
1 onion, chopped
2 cloves garlic, minced
1 T. oil
1 tsp. oregano (or use 1 T. fresh)
1 tsp. basil (or use 1 T. fresh)
Salt and pepper to taste
1 zucchini, sliced
1½ cups mozzarella cheese, shredded
⅔ cup evaporated milk
1 egg, beaten
Preheat the oven to 375°.
In a large frying pan, sauté the eggplant, onion, and garlic in the oil for 2 minutes, gently stirring to coat the pieces. Cover and cook until the eggplant mixture is soft, about 5 minutes, stirring occasionally. Remove from the heat and stir in the oregano, basil, salt, and pepper.
Butter the bottom and sides of a 10-inch pie pan or square baking dish. Line the bottom and sides of the pan with the zucchini slices; spoon the eggplant mixture evenly on top.
Combine the cheese, evaporated milk, and egg and then pour it over the vegetables.
Bake for 30 minutes or until the cheese is bubbly and the top is golden in spots.
Serves 6 to 8.