1 med. eggplant, peeled & cubed
2 med. zucchini, cubed
1 lg. onion, chopped
1/4 c. oil
4 med. tomatoes, peeled & chopped
3 eggs
3/4 c. grated Parmesan cheese
1 tbsp. minced parsley
1/2 tsp. basil
1/2 tsp. oregano
Salt & pepper
1/4 lb. Mozzarella cheese, thinly sliced

Saute eggplant, zucchini and onion in oil until tender, approximately 10 minutes. Add tomatoes, cover and simmer 20 to 25 minutes until soft. Transfer to mixing bowl and let cool. Preheat oven to 350 degrees.

Beat eggs with 1/4 cup Parmesan cheese, parsley, basil and oregano. Add to cooling vegetables with salt and pepper. Pour 1/2 mix into greased 9 inch pie plate and top with 1/4 cup Parmesan cheese. Layer with remaining vegetables and Parmesan. Top with Mozzarella and bake 40 to 45 minutes until pie is set and cheese is golden brown.