1 lg. eggplant
1 tbsp. oil
1 onion, chopped
1 tbsp. chopped parsley
3 eggs
1/2 c. Parmesan cheese
1/2 c. Swiss or mozzarella cheese
Salt & pepper
Garlic salt

Peel eggplant and cut into small pieces. Sprinkle with salt and let stand 20 minutes. Squeeze moisture from eggplant. In a skillet fry the eggplant in the oil adding the onion and parsley. Add salt, pepper and garlic salt to taste.

Beat the eggs with both cheeses. Put eggplant in an unbaked pie shell and pour egg mixture over. Bake 1 hour at 350 degrees until knife inserted comes out clean.