1 pie shell, uncooked
1 med. onion, chopped
1 clove garlic
3/4 tsp. oregano
1/4 tsp. red pepper
2/3 c. (1 sm. can) evaporated milk
1 eggplant cut into 1/2 inch cubes
1/4 c. butter
3/4 tsp. basil
1 sm. zucchini, sliced
1 egg
3 c. (12 oz.) grated Mozzarella cheese

Preheat oven at 375 degrees. In large skillet, saute eggplant, onion and garlic in butter until vegetables are just tender. Stir in seasonings. Cover bottom and sides of pie crust with squash slices. Spoon in cooked vegetables over squash. Meantime, combine evaporated milk and egg. Stir cheese into milk and pour over vegetables. Bake on cookie sheet about 35 to 40 minutes until crust browns. Serves 6.