1 sm. eggplant, peeled and cubed
2 med. zucchini, cubed
1 med. onion, chopped
1/4 c. oil
4 med. tomatoes, peeled and chopped or 1 lb. can whole drained tomatoeseggs
3/4 c. Parmesan cheese
1 tbsp. minced parsley
1/2 tsp. basil
1/2 tsp. oregano
Salt and pepper
1/4 lb. Mozzarella cheese, thinly sliced or shredded

Saute eggplant, zucchini and onion in oil until vegetables are softened (5 to 10 minutes). Add tomatoes, cover and simmer 20-25 minutes until mixture is soft. (If using canned tomatoes, reduce cooking time to 10 minutes.) Transfer to bowl and cool.

Preheat oven to 350. 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 10 inch pie pan and top with 1/4 cup cheese. Layer with remaining vegetables and cheese. Top with Mozzarella and bake 40-45 minutes or until set and cheese is golden brown. Serves 5-6.