Preheat the oven to 425°F. Prepare your pie crust by taking it out of the fridge and allowing it to soften while you prep the filling.

Prep the eggplant. Cut 1/2 inch off both ends, slice off the skin, and cut into 1/2 inch rounds. Sprinkle 1 tsp salt evenly over the top and weigh down with heavy items to draw out moisture for 30 minutes.

Dice the vegetables. While the eggplant rests, dice the sweet onion, zucchini, and minced garlic into 1/4 inch pieces.

Cook veggies. After draining the eggplant, dice it into 1/4 inch cubes. Heat olive oil in a skillet over medium heat and add eggplant, zucchini, onion, and garlic. Cook and stir frequently until everything is tender—about 5 minutes. Remove from heat.

Mix herbs. In a small bowl, combine oregano, basil, remaining salt, and pepper. Set aside for layering.

Prepare tomatoes. Chop the tomatoes into 1/2 inch pieces, removing excess seeds and pulp.

Layer ingredients in crust. Place 1 crust in your pie dish. Add half of the cooked vegetables, followed by half of the tomatoes, herbs, and a sprinkle of parmesan and mozzarella.

Repeat layers. Add the second layer of remaining vegetables and tomatoes, topping them with the rest of the cheese.

Seal the pie. Place the second pie crust on top, crimping the edges to seal properly. Brush with egg yolk for a golden finish and sprinkle over additional parmesan.

Bake the pie. Insert the pie in the center of the oven and bake for 25-35 minutes or until the crust is golden and flaky.

Rest and enjoy. Remove from the oven, let it rest for 5 minutes, and slice. Best accompanied by crusty French bread to soak up the delicious juices!