1. Prepare eggplant, large oyster mushrooms, and a small sprig of thyme
2. Peel the eggplant, save some, otherwise the eggplant will be very soft and difficult to pick out from the baking tray.
3. Cut into thick slices, spread butter on both sides, sprinkle with salt, preheat the baking tray 180 degrees, bake for 6 minutes
4. Finely chop large oyster mushrooms, add a spoonful of butter, and fry on high heat in a non-stick pan until water comes out. Continue to fry until the water evaporates. Season with salt. The whole process is about 3 minutes, keep the fire.
5. Chopped thyme and diced cheese, add the fried mushrooms while it is hot, and mix well
6. At this time, the eggplants should be roasted until they are ripe. Spread the stirred mushroom mixture one by one.
7. When finished, sprinkle some cheese on the top, preheat the oven to 180 degrees, and bake for ten minutes until the cheese is browned
8. Finished product
