3 med. sized eggplant, peeled
1 c. finely chopped onion
2 tbsp. butter
4 eggs, beaten
1 c. mayonnaise
1 lb. finely chopped mushrooms
4 tbsp. butter
Salt & pepper
1 1/2 pkgs. cream cheese
1/4 c. finely chopped parsley
Pinch of thyme
3 tbsp. grated Gruyere cheese
1/4 c. fine white bread crumbs
2 tbsp. melted butter

Cover peeled eggplant with water and 1 tablespoon salt for 30 minutes. Drain and cook in water until tender. Drain well. Cut in cubes and mix with the onion that has been sauteed in the butter until yellow. Add the beaten eggs and 1 cup mayonnaise. Wash and dry mushrooms, chop and saute in the 4 tablespoons of butter. Add to eggplant mixture. Mix thoroughly. Place in a buttered 2 quart casserole. Soften and mix the cream cheese, add the parsley, thyme and grated Gruyere cheese and bread crumbs. Sprinkle over top of casserole mixture. Sprinkle with melted butter. Bake at 350 degrees until set and top is brown, about 40 minutes. (Make ahead and refrigerate until ready to serve.)