2 lg. eggplants
1 lb. fresh mushrooms
1 sm. onion
3 tbsp. butter
1/2 pt. cream
1 c. stale bread crumbs
Salt and pepper to taste

Dice the eggplant and boil in salted water until tender. Drain. Slice the mushrooms and dredge lightly in flour. Dice the onion and saute in the butter until light brown. Add the mushrooms; cook until tender, adding more butter if necessary. Add cream. Mix in baking dish with eggplant and bread crumbs. Add salt and pepper. Bake in a moderate oven about 20 minutes.