Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Small         Eggplant -- Peel, 1/4" Slices
     3/4  Teaspoon      Salt
     1/8  Teaspoon      Pepper
   2      Medium        Tomatoes -- sliced
   1      Medium        Green Pepper -- cut into rings
   1      Small         Onion -- peeled, thinly slice
   2      Tablespoons   Olive Oil
   1      Teaspoon      Garlic -- minced
   1      Teaspoon      Dried Oregano
                        Or Basil
   4      Ounces        Mozzarella Cheese, Part Skim Milk -- sliced thin
     1/2  Cup           Parmesan Cheese -- Freshly Grated

Preparation:

Heat broiler. Arrange eggplant in one layer on baking sheet; sprinkle with 1/2 tsp. salt and pepper and broil 6 inches from the heat for 8 min., or til lightly browned. Heat oven to 375. Line a 10" pie plate with the eggplant slices; browned side down, overlapping in a circular pattern. Arrange alternating slices of tomato, pepper and onion over eggplant. Drizzle with oil and sprinkle with garlic, oregano and the remaining 1/4 tsp. salt. Bake 25 min. Arrange mozzarella slices in one layer on top of pie; sprinkle with parmesan cheese and bake 15 minutes longer, or til cheese is golden. Cut into wedges to serve. For diet serving allow one fourth of pie.