1 medium eggplant, sliced and diced
1 1/2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/3 teaspoon ground black pepper
1 (18 ounce) can sliced mushrooms
1 (6 ounce) can tomatoes with green chile peppers
2 tablespoons olive oil
2 ounces extra-flavorful Italian-style salad dressing
Heat oil in deep-fryer to 350 degrees F (175 degrees C). Brush eggplant with oil.
Place eggplant in vegetable oil and garlic powder in an electric skillet. Heat over medium heat. Saute eggplant, tomato with green chile peppers and olive oil for 6 to 8 minutes, spreading over the green part of the eggplant. Saute for 5 more minutes, then spread over cooked side of the mixture and sprinkle with remaining 3 tablespoons olive oil.
Melt Italian-style dressing in large microwave-safe bowl in small microwave-safe bowl. Stir it into eggplant mixture.