1/2 lb. firm eggplant
1/2 tsp. salt
Olive oil
2 tbsp. minced shallots, or green part of scallions
1 clove garlic, finely minced
1/3 cup grated Parmesan and Swiss, combined
Pinch of pepper
1/2 cup heavy cream
1 partially baked 8 or 9-inch pie shell
1 1/2 tbsp. butter, cut in 1/4-inch bits
1 tbsp. fresh chopped parsley
1/4 tsp. thyme or herb mixture
3 eggs
Pinch nutmeg
Salt to taste, if needed

Peel eggplant and cut in 3/4-inch dice. In bowl, toss eggplant with salt and let stand 20 to 30 minutes. Drain and pat dry with towel. In large skillet, heat 1/8-inch layer of olive oil. When very hot, but not smoking, add the eggplant. Toss and turn frequently for 4-8 minutes until tender, but not mushy, just lightly browned. Toss in the shallots or scallions and garlic, shaking pan over heat for a minute to cook them. Turn eggplant mixture into a large sieve set over a bowl to drain off excess oil.

Carefully mix the eggplant with the parsley, herbs and 1/2 the cheese. Pour over pastry shell.

In small bowl, beat together the eggs, pepper, nutmeg and cream. Salt mixture if the cooked eggplant doesn't already have enough salt. Pour this mixture over the eggplant in the pastry shell. Sprinkle with remaining cheese and dot with butter. Bake in a preheated 375°F oven about 30 minutes or until puffed and brown.