2 lb. eggplant
1 1/2 tbsp. butter
1/2 c. mushrooms, sliced
1/4 tsp. each: oregano, marjarom leaves, dry basil, salt and pepper
1/4 c. grated parmesan cheese
3 1/3 tbsp. salad oil
1 med. onion (chopped)
1 (15 oz.) tomato sauce
6 slices Jack or Mozzarella cheese

Slice eggplant and put on greased cookie sheet or jelly pan, bake for 20 minutes at 400 degrees. In frying pan, combine onion, garlic, mushrooms, pepper and salt, spices. Stir in tomato sauce. Simmer uncovered for 10 minutes. Spoon on eggplant and top with cheese and sprinkle with parmesan. Put under broiler until cheese melts. Serves 4 to 6.