Eggplant cut into slices, sprinkle with salt and leave. After 30 minutes, drain bitter sap and cut into thin sticks. Mushrooms cut into julienne (if you thaw in advance). In a pan fry the chopped onions. Add eggplant and mushrooms. Stew until the liquid evaporated to leave 2/3 of the original volume. Add the mushroom bouillon cube and watered with the cream, which is mixed with mayonnaise. Salt and optional seasoned with pepper and spices. Stews 7-10 minutes, until the cream is not thickened. The pan is removed from the fire and the mixture is distributed in pots. Sprinkle top with grated cheese. Bake in a preheated oven at 200 C for about 10 minutes or under the grill for 5 minutes.