1 med. eggplant
1 lg. onion, chopped
1 1/2 c. sliced fresh mushrooms
1/2 clove garlic, minced
2 c. Mozzarella cheese, shredded
2 tbsp. oil
Bread crumbs

Peel and cut eggplant into 1-inch cubes. Set in pan of salted water for 20 minutes. Saute garlic and onion in oil in frying pan until onions are brown. Drain eggplant, and add to frying pan with mushrooms and cook for 10 minutes. Drain off extra oil and turn into casserole dish.

Top with Mozzarella cheese and bread crumbs and bake for 25-30 minutes at 325 degrees or until cheese is melted. This is great with roast beef or pork roast.