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

Saute eggplant, zucchini and onion in oil until vegetables are softened, about 10 minutes. Add tomatoes. Cover and simmer 20-25 minutes or until mixture is 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 vegetables with salt and pepper to taste. Pour half of mixture into greased 9-inch pie pan and top with 1/4 cup Parmesan. Layer with remaining vegetables and Parmesan. Top with Mozzarella and bake 40-45 minutes or until pie is set and cheese is golden brown. Serves 5-6.