1 tablespoon plus 1 teaspoon olive oil
4 small japanese or regular eggplants, halved lengthwise, thinly sliced
3 1/2 tablespoons balsamic vinegar
1/2 pound mushrooms, quartered
1 tablespoon parsley, chopped
Heat a heavy nonstick skillet over medium heat. Add half the oil to skillet. Working in batches if necessary, add eggplant slices. Reduce heat to low. Cover and cook 4 minutes or until eggplant is softened and browned. Add 2 tablespoons balsamic vinegar and boil 10 seconds or until vinegar is evaporated and eggplants are glazed.
Transfer eggplants to a serving platter cut side up. Season with salt and pepper to taste. Set aside and keep warm.
Add remaining oil to skillet over medium heat. Sauté mushrooms 3 minutes or until browned and softened. Sprinkle with remaining balsamic vinegar. Cook about 10 seconds or until glazed and liquid is reduced slightly. Season mushrooms with pepper to taste. Spoon mixture over eggplants and sprinkle with parsley.