Cut the eggplant thin slices, sprinkle heavily with salt and leave for half an hour (the skin in the finished felt, especially in contrast with the softness of the mushrooms. If you don't like it, the eggplant must first obessmolit). Cut into plates of mushrooms. Finely chop the onion and fry it in the sink. oil. Eggplants to wash off the salt, cut into small strips (kind of cutting called "Julien"), put them in the frying pan to the onions and fry. Put the mushrooms and stew until reduce by a third the number of released juice. Sprinkle mushroom cube, put the sour cream, mayonnaise and cream. If necessary – it needs more salt and put the seasonings, saute for 5 minutes until thick creamy sauce. Heat the oven to 250 C. place in ramekins, sprinkle with grated cheese and bake to melt cheese 10 minutes or less.

Best to eat immediately while the cheese is still "stretches"