1 med. eggplant
1/3 c. butter
1 (3 oz.) can sliced mushrooms
1 tbsp. chopped pimento
1 tbsp. chopped parsley
Salt and pepper to taste
2/3 c. heavy cream
2 tbsp. Parmesan cheese

Wash eggplant, but do not peel. Cut into 1/4 inch slices. Melt part of the butter in large skillet. Add eggplant and brown on both sides, adding butter as necessary. Drain mushrooms, reserving liquid. Arrange eggplant, mushrooms, pimento and parsley in layers in shallow 1 1/2-quart baking dish.

Sprinkle each layer with salt and pepper. Combine mushroom liquid and cream and pour over eggplant. Sprinkle with cheese and bake at 300 degrees for 1 hour. Halfway through baking, spoon sauce over eggplant.