Slowly brown 3 small onions (sliced) and 1/2 pound mushrooms (sliced) in 1/4 pound of butter. At the same time, cook together 2 pounds of spinach and 1 medium sized eggplant (pared and cubed) in a small amount of water. While they are cooking, make a hollandaise sauce. Add onions and mushrooms to hollandaise sauce, drain spinach and eggplant and combine in 1 large casserole dish. Top with bread crumbs and keep warm, but not hot, until served.

HOLLANDAISE SAUCE:

In top of double boiler, or a thick bowl, beat slightly 2 egg yolks. Add the juice of 1/2 lemon. Cook over not but NOT BOILING water. Add 1 stick of butter, cut in thirds. Add each third and stir until it is melted before adding the next. Use a wooden spoon or a wire whisk. (If the mixture separates, it was cooked over water which got too hot. Beat it well while adding a few drops of cream. Continue beating until it is smooth and creamy.)