Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         eggplant -- peeled and
                        -- quartered lengthwise
   1      large         Spanish onion, peeled, cut in 1/4" slices
     1/2  pound         zucchini -- sliced in 1/4"
                        rounds
     1/2  pound         yellow squash -- sliced in 1/4"
                        -- rounds
     1/3  cup           olive oil
   2      tablespoons   parmigiano cheese
                        batter:
   5      large         eggs
     1/2  cup           olive oil
     1/2  pint          cream
   3      tablespoons   parmigiano cheese -- grated
                        salt and pepper
   1      teaspoon      oregano

Preparation:

Preheat oven to 325. Oil a deep 2 quart (8 cup) baking dish. Heat 1/4 cup olive oil in large sauté‚pan and cook onion slices very slowly until tender, but not brown. Remove from pan. Add the other 1/4 cup olive oil to the pan and sauté eggplant, zucchini and squash until tender. Combine with the onion and season with salt, pepper and oregano. In the food processor, combine all ingredients for the batter. Place in a large bowl and combine with the cooked vegetables. Pour into the prepared pan and cover with foil. Bake for 45 minutes. Remove the foil and top with 2 tablespoons Parmigiano and bake for an additional 15 minutes or until set.