Mediterranean Pie

• 1 medium eggplant, peeled and sliced 1/4-inch thick
• 1 tsp. salt
• 3/4 c. olive oil
• 1 large onion, sliced
• 1 large green pepper, cut into thin slices
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 small can mushroom slices
• 1 tsp. milk
• 2 cloves garlic, minced
• 3/4 tsp. oregano
• 3/4 tsp. basil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. grated Parmesan cheese
• 8 oz. shredded cheese (1/2 Mozzarella and 1/2 Provolone)
• 2 medium tomatoes, seeded and cut into eighths
• 9-inch pastry shell (unbaked)
• extra dough for lattice work for top (this is optional)

1. Sprinkle eggplant with salt and pepper.
2. Place a paper towel between each layer of eggplant.
3. Put a paper towel over the eggplant and place a heavy cutting board on top for 30 minutes.

eggplant, salt, olive oil, onion, green pepper, zucchini, yellow squash, mushroom slices, milk, garlic, oregano, basil, salt, pepper, parmesan cheese, shredded cheese, tomatoes, pastry shell, extra dough

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008993 (may not work)