1 sm. eggplant, about 1 lb., cut into 1/4 inch slices
3/4 tsp. salt
1/8 tsp. ground pepper
1 med. size green pepper, seeded & cut into rings
1 sm. onion, peeled & sliced thin
2 tbsp. olive or vegetable oil
1 tsp. dried oregano or basil leaves
4 oz. part-skim Mozzarella cheese, sliced thin
1/2 c. fresh grated Parmesan cheese

Heat broiler. Arrange eggplant in 1 layer on a baking sheet. Sprinkle with 1/2 teaspoon of the salt and the pepper; broil 6 inches from the heat for 8 minutes or until lightly browned. Heat oven to 375 degrees.

Line a 10 inch pie plate with the eggplant slices, browned side down, overlapping in a circular pattern. Arrange alternating slices of tomato, pepper and onion over eggplant. Drizzle with oil and sprinkle with garlic, oregano and the remaining 1/4 teaspoon salt. Bake 25 minutes. Arrange Mozzarella slices in 1 layer on top of pie. Sprinkle with Parmesan cheese and bake 15 minutes longer until cheese is golden. Cut into wedges to serve. Serves 4.