1 medium eggplant, cut in 1/2 inch slices

1 Tbsp. olive oil

1/2 C. yogurt/sour cream

1/4 medium onion

2 sliced medium tomatoes

1/2 red or green bell peppers, sliced thinly

8 sliced mushrooms

1 1/2 C. shredded Monterey Jack/Parmesan cheese

Sprinkle eggplant with salt, stand 15 minutes. Salt draws out bitter juices. Rinse in cold water, pat dry with paper towel. heat oil in large skillet over medium-high heat. Saute onions until soft, but not brown. Put eggplant in 15x10 inch pan. Brush eggplant with oil. Broil 5 minutes. Preheat oven to 350°. Spoon onions over eggplant. Dollop yogurt on each slice. Add tomato slices. Bake 30 minutes. Sprinkle with bell peppers, mushrooms, and cheese. Bake an additional 10 minutes until cheese melts. Serves 6.