Stuffed Italian Eggplant

1 large Eggplant
1 small tomato
2 button mushrooms
2 tblsp olive oil
parsley
salt
pepper
mozzarella
pairing knife
oven safe dish
spoon

Preheat oven to 350.

Cut the eggplant into circles, and peel.

Core every piece leaving a little at the bottom.

Dice the tomato, and mushrooms.

Drizzle with olive oil and garnish with parsley, and mozzarella.

Cook for 25 minutes, serve.