1 1/2 tbsp. butter
1 med. onion, chopped (about 1/2 c.)
2 cloves garlic, minced
1 lb. eggplant, unpeeled and cut into 1/2 inch cubes (about 4 1/2 c.)
1/2 tsp. salt
3/4 tsp. oregano
3/4 tsp. dried basil
Dash of cayenne
1 sm. zucchini, unpeeled and sliced
2/3 c. evaporated skim milk
1 egg
8 oz. part skim Mozzarella cheese, grated (about 2 c.)

In large skillet, melt butter and saute onion, garlic, and eggplant for 2 minutes. Cover the skillet and continue cooking the vegetables for about 5 minutes or until the eggplant is soft, stirring the mixture a few times. Add salt, oregano, basil, and cayenne; stir mixture well. Line the bottom and sides of a greased 10 inch pie plate with the zucchini slices. Carefully spoon the eggplant mixture over them. In a bowl, combine the evaporated milk, egg, and cheese. Pour this mixture over the vegetables. Bake in 375 degree oven for 30 minutes.