Instructions: 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.

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