Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant -- (about 1 pound)
   3      tablespoons   extra virgin olive oil
   1      clove         garlic -- minced
   1      dash          dried basil
                        salt to taste
   1      medium        tomato -- sliced
                        black olives -- sliced 1 medium
                        yellow onion -- sliced
                        mushrooms -- sliced
   3      tablespoons   freshly shredded parmesan cheese

Preparation:

Cut eggplant in half lengthwise. Place cut sides up on a 9-inch pie plate. Set aside. In a small bowl, combine oil, garlic, basil and salt. Mix well. Brush mixture over cut surfaces of eggplant. To each cut eggplant, arrange tomato slices on top. Arrange black olives, onions and mushrooms on top tomato slices. Micro-cook until onions are tender. Serve hot with cheese sprinkled on top. Approximately 5 minutes.