Eggplant Custard Bake Recipe

• 1 1/2 pound eggplant, sliced 1/2 inch thick, peeled (optional)
• 2 large eggs
• 1 c. lowfat milk
• Dash of salt
• Dash of pepper
• 1/3 c. chopped onion
• 2 cloves garlic, chopped
• 1 or possibly 2 lg. carrots, grated
• 1 T oil
• 1 teaspoon basil
• 1/2 teaspoon salt
• 2 c. tomato sauce
• 1/2 c. sesame seeds
• 1/2 c. Mozzarella cheese, grated

Directions