Preheat oven to 400 degrees Fahrenheit.

Lay eggplant slices in a Gefen Parchment-lined baking pan. Sprinkle with salt and brush with olive oil.

Bake approximately 25 minutes, until golden. Cool.

In a small saucepan over low flame, saute onion and mushrooms in a drop of oil or nonstick cooking spray for approximately 15 minutes or until onion is transparent.

Add milk, salt, and nutmeg. Increase flame and boil for three minutes.

Remove pot from fire and cool slightly.

Mix mashed potatoes into onion-mushroom mixture. Add cheese and season to taste.

On a flat surface, lay eggplant slices, four on each side, in a butterfly shape.

Arrange filling in center and fold eggplant slices toward the top on a diagonal.

Press the slices down so that they stick to the filling.

Invert the loaf onto a serving plate, heat, and serve.