Remember how I mentioned those eggplants I received in my veg box? I let my kids pick between a couple different recipes for how we would eat them up, and this is what they decided on. After adding more salt, it was tasty and surprisingly filling served with a fresh fruit salad.
4 1/2 cups eggplant, cut into 1/2-inch cubes
1 medium onion, minced
2 cloves garlic, minced
1 Tbsp fresh oregano, chopped, or 1 tsp. dried
1 Tbsp. fresh basil, chopped, or 1 tsp. dried
1 small zucchini, sliced
2 cups grated mozzarella cheese
2/3 cups evaporated milk
Heat 1 Tablespoon oil in large frying pan. Add eggplant, onion, and garlic and saute for two minutes. Cover and cook until eggplant is soft, about 5 minutes, stirring as needed. Add oregano, basil, and salt to taste.
Line bottom and sides of greased 10-inch pie pan with zucchini slices. Spoon eggplant mixture on top.
Combine cheese, milk, and egg in a bowl. Pour mixture over vegetables. Bake in preheated oven at 375 for 30-45 minutes. Let set 5 minutes then serve warm.