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EGGPLANT AND TOMATO PIE 
1 tbsp. Parmesan cheese
1 sm. eggplant, peeled, sliced, and steamed
2 peeled tomatoes, sliced
1 green pepper, seeded and sliced
1 clove garlic, minced
1 tbsp. olive oil
2 tbsp. Parmesan

Sprinkle 1 tablespoon Parmesan in ovenproof pie plate. Add the eggplant, tomatoes, and peppers. Sprinkle garlic oil and 2 tablespoons Parmesan over veggies. Bake at 350 degrees for 35-40 minutes.
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