1 pie crust shell baked blind, cool or 1 lb. knoafa pastry & 3 sticks butter, melted
1 med. eggplant, cut in thin slices
3 tbsp. olive oil
3/4 c. cottage cheese
1/4 c. ricotta cheese
8 oz. cream cheese, room temperature
1/4 c. sour cream
3 lg. eggs
1 1/2-2 tbsp. Italian spices, dried
1 tsp. dried basil
Salt & pepper
3 tbsp. or 1/4 c. grated Romano cheese

Preheat broiler. Brush eggplant with oil. Place on cookie sheet. Broil until softened each side.

Preheat oven to 375 degrees. Beat eggs with a whisk, add cheeses, spices, salt and pepper. Put 1/2 eggplant slices in pasty shell. Pour egg mixture, arrange eggplant slices on top. Sprinkle with Romano. Bake 45 minutes or until filling is set. Serve in wedges.

Note: If using konafa, pull strands apart, pour 1 cup clarified butter (top part) on top and try and coat each strand. Butter springform pan (line with foil first). Press 1/2 konafa pastry over the bottom and up sides 1 inch. Pour egg mixture and arrange eggplant on top. Then cheese. Then cover with konafa mixture that is left. Press lightly. Bake 30-40 minutes. Increase temperature to 425 degrees and bake 10 minutes more or until tested clean. Let stand 5 minutes, carefully remove sides. Cut in wedges. Don't cover with saran or foil. Must butter foil heavily. Cook in morning and reheat in evening when served.