1 eggplant, sliced
1 tablespoon olive oil
2 tablespoons olive oil
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 (8 ounce) can sliced mushrooms
1 tablespoon butter
1/4 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 teaspoon basil salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon dried minced onion
1 tablespoon crushed red pepper flakes
1 (5 ounce) can tomato paste
1 (4 ounce) can sliced black olives
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 large grape stem, halved
Preheat oven to 375 degrees F (190 degrees C).
Place eggplant in a large pot and cover water just as it bubbles. Keep warm. Sprinkle with olive oil, sprinkle with parsley, sprinkle with basil, sprinkle with oregano, salt, and red pepper flakes. Bring through all of boiling, cover, and let stand 5 minutes.
Meanwhile, in a small saucepan, mix together butter, orange juice, parsley, basil, oregano, salt, and pepper flakes. Mix together mushroom soup, basil, basil, oregano, garlic powder, onion, crushed red pepper flakes, tomato paste, and black olives.
When eggplant has finished boiling, drain liquid from pan and place in a small saucepan. Bring to a boil, then reduce heat to medium-low. Mix cream cheese and whipped topping together, then pour over eggplant.
Bake in preheated oven for 30 minutes. When cool, remove pan from oven and let cool completely. Sprinkle with graham cracker crumbs or sugar; dust with butter mixture and serve immediately.