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1
Place eggplant slices between several thickness of paper toweling; sprinkle with 1 teaspoons salt.
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2
Weigh down with something flat and heavy; let stand 30 minutes.
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3
Cut into 1/4 inch cubes.
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4
Heat 1/4 Cup oil in a large skillet.
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5
Add eggplant all at once.
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6
Quickly toss to coat.
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7
Cook, stirring constantly until tender (about 5 minutes); remove to large bowl.
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8
Pour remaining oil into skillet, add onion, green pepper, zucchini, and garlic.
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9
Cook, stirring constantly, until tender (about 5 minutes).
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10
Set aside.
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11
Combine oregano, basil, remaining salt, and pepper in measuring cup.
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12
Set aside.
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13
Prepare crust according to directions for a 2 crust pie.
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14
Divide dough into 2 balls, 1 slightly larger than the other.
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15
roll out larger into 12 inch circle; fit into 10 inch pie plate.
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16
Trim overhang to 1/2 inch.
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17
Sprinkle with 3 tablespoons of Parmesan.
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18
Spoon half eggplant into pie plate; then half vegetables; sprinkle with half of herbs mixture, 1 tablespoons parmesan and half mozzarella.
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19
Repeat, reserving 1 tablespoons parmesan.
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20
Roll out remaining pastry; cut into 1/2 inch strips; arrange lattice fashion over pie; trim to within 1/2 inch of plate; turn edges under; flute.
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21
Brush lattice strips with water; sprinkle with remaining parmesan.
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22
Bake at 425 degrees F.
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23
for 25 minutes or until pastry is golden brown and pie just begins to bubble.
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24
Let stand 15 minutes before serving.
