1 eggplant
1 onion, minced
3 tomatoes, peeled, seeded and chopped
2 cloves garlic
6 tbsp. of olive oil
1 tbsp. oregano
1 tsp. basil
1/4 c. Parmesan cheese
9 inch pie shell

ROUX:

3 tbsp. butter
3 tbsp. flour
2 c. milk
2 egg yolks

Peel and cut the eggplant into cubes. Heat oil, brown garlic (minced) and onion. Add tomatoes and eggplant. Cover this mixture to cook. Add basil and oregano just before the eggplant is soft. In a saucepan, melt butter. Alternate adding flour, milk and egg yolks, stir constantly, until thickened. Put eggplant mixture in pie shell, cover with roux, sprinkle with Parmesan cheese. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Let it stand a little before serving.