1 medium eggplant, peeled and sliced
3 (14 ounce) cans sliced mushrooms
2 tablespoons olive oil
8 cloves garlic, pressed
2 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon dried oregano
1 cup water
Preheat oven to 325 degrees F (165 degrees C). Lightly grease 10 or 12 9x5 inch pans.
Place eggplant slices on a large baking sheet. Spray with olive oil and lightly toast in skillet over low heat until golden brown. Remove with a slotted spoon and chill in refrigerator for about 15 minutes. Rinse and drain.
In a large saucepan or in the oven over medium-high heat, cook mushrooms in olive oil until tender, stirring occasionally.
Heat the butter and margarine in a medium saucepan. Remove from heat and stir in garlic and basil. Stir in salt, dried mustard, oregano and water.
Bake in preheated oven for 20 minutes, or until eggplant flakes easily with a fork.