1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Swiss cheese
1/2 cup shredded fried eggplant, sliced
1 small onion, peeled and cut into 1/2-inch cubes
1 (16 ounce) can sliced mushrooms, drained
1 (8 ounce) package shredded Cheddar cheese
In a medium bowl, mix Monterey Jack cheese, Swiss cheese, eggplant and onion. Cut in cheese this way will keep the dish from getting too bubbly. Transfer mixture to a plastic bowl and refrigerate.
Break into 8 pieces and spread into greased 12- to 8-inch-square baking dish. Warm over low heat, stirring gently, until bubbly. Remove dish from refrigerator and spread onto top of sandwich.