DirectionsPreheat oven to 350 F. Reserving stems, sauté mushrooms in butter in large skillet 5 minutes on each side. Set aside. Slice eggplant lengthwise into ¼ inch strips. Cut strips into 1 inch long pieces. Sprinkle eggplant with ½ tsp salt and let drain in collander for 10 minutes.
In large skillet heat the oil. Sauté onion until golden. Add eggplant and reserved mushroom stems. Sauté until almost tender. Add tomato, pepper, cumin, 3 tbsp of parmesan cheese, lemon juice, parsley, basil and olives. Mix well. Heat thoroughly. Let cool.
Fill mushrooms evenly with eggplant mixture, rounding well. Sprinkle with remaining 1 tbsp of parmesan cheese. Transfer to a large, greased, baking dish. Bake in preheated oven for 25 minutes, uncovered. Serve immediately.
Serving Suggestions Serve over wild rice, or couscous with steamed spinach or kale for a healthy dinner.