1 (10-inch) deep dish pie shell, unbaked (commercial or homemade) 1 (1-pound) eggplant, peeled and cubed 1 medium-size onion, chopped 1 clove garlic, minced 1 stick butter 1 teaspoon salt Pinch of cayenne pepper 1/2 teaspoon oregano 1/2 teaspoon basil 1 small zucchini, sliced into thin slices 2/3 cup evaporated milk 1 egg 3 cups Mozzarella cheese, shredded Paprika to sprinkle
Method: Preheat oven to 375-degrees. In a skillet, sauté the eggplant, onion, and garlic in butter until the ingredients are tender. Add the salt, cayenne pepper, oregano and basil, mixing well. Line the bottom of the pie shell with the zucchini slices. Pour the cooked mixture over the zucchini. In a separate bowl, mix the milk, egg and Mozzarella cheese. Place the pie shell on a cookie sheet to prevent spillovers when baking.Slowly, pour this mixture over the vegetables. Sprinkle with paprika. Bake at 375-degrees for about 30-35 minutes.