1 Pet Ritz "Deep-Dish" pie crust shell
1 eggplant (about 1 lb.), cut into 1/2 inch cubes
1 med. onion, chopped
1 clove garlic, minced
1/4 c. butter
1 tsp. salt
3/4 tsp. oregano
3/4 tsp. basil
Dash red pepper
1 sm. zucchini, sliced
2/3 c. (1 sm. can) PET evaporated milk
1 egg
3 c. (12 oz.) grated Mozzarella cheese

In large skillet, saute eggplant, onion and garlic in butter until vegetables are just tender. Stir in seasonings. Cover bottom and sides of frozen pie crust with squash slices. Spoon cooked vegetables over squash.

Meantime, combine evaporated milk and eggs. Stir cheese into milk mixture. Pour over vegetables. Bake on a preheated cookie sheet in a 375 degree oven until crust is lightly browned, about 30 to 35 minutes.