Preheat oven to 400.

Lightly grease a 9x9 baking dish with cooking spray and set aside.

Heat olive oil and butter in a large skillet.

Add eggplant, onion and tomatoes; cook over medium-high heat for 10 minutes, stirring occasionally, until eggplant is tender.

Add garlic and cook for a minute longer.

In the meantime, in a small mixing bowl whisk together milk, flour, salt and pepper.

Stir the milk mixture into the vegetables and bring to a boil, stirring constantly.

Continue to cook for 3 minutes or until sauce is thickened.

Transfer the mixture to the previously prepared baking dish and set aside.

In a small mixing bowl, whisk flour, baking powder and salt.

Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.

Stir in cheese and Italian Seasoning.

Add milk and stir just until moistened.

Drop by rounded tablespoonfuls over the eggplant-mixture.

Bake for 25 to 30 minutes, or until biscuits are golden brown and filling is bubbly.

Remove from oven and let stand 10 minutes.

Serve.