1 eggplant
1 onion, chopped
1 can mushrooms or 1/2 lb. fresh
1/4 stick butter
Salt, pepper and garlic salt to taste
Fresh tomatoes
Basil
Parmesan cheese

Peel and dice eggplant. Cook in salted water for about 5 minutes. Drain.

Saute onion and mushrooms in butter. Add to eggplant along with the seasonings. Put in a shallow baking dish. Slice tomatoes on top. Sprinkle with basil and Parmesan cheese. Bake at 425 degrees for 20-25 minutes.