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 tomatoes, drained)
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 cheese, thinly sliced or shredded

Saute eggplant, zucchini, and onion in oil until vegetables are softened (about 5 to 10 minutes). Add tomatoes; cover and simmer 20 to 25 minutes until mixture is soft. If using canned tomatoes, cover and simmer 20 to 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 degrees. Beat eggs with 1/4 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 at 350 degrees for 40 to 45 minutes or until set and cheese is golden brown. Serves 5 to 6.