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| 1 1/2 Esslöffel | butter or margarine |
| 1/2 Tasse | Onion chopped |
| 2 | cloves garlic minced |
| 1 x ca. 450 g | Eggplant; unpeeled, cut into 1/2-inch cubes |
| 1/2 Teelöffel | salt |
| 3/4 Teelöffel | oregano |
| 3/4 Teelöffel | Basil dired |
| 2 Prise | cayenne pepper |
| 1 klein | Zucchini; unpeeled, sliced |
| 2/3 Tasse | Skim milk; evaporated |
| 1 | egg |
| 2 Tasse | Mozzarella; part-skim, grated |
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Preheat the oven to 375 degrees. Melt the butter or margarine and saute the onion, garlic and eggplant in a large skillet for 2 minutes. Cover. Continue cooking for about 5 minutes or until the eggplant is soft, stirring a few times. Add the salt, oregano, basil and cayenne. Stir well. Line the bottom and sides of a greased 10" pie plate with the zucchini slices. Carefully spoon the eggplant mixture over them. Combine the evaporated milk, egg and cheese in a bowl. Pour over the vegetables. Bake for 30 minutes. Serve hot.
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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