Slice eggplant, mushrooms, red onion, and tomatoes into 1/4 inch slices and layer in sheet pan. Drizzle with Boscoli Extra Virgin Olive Oil and salt and pepper to taste. Broil or bake on both sides till brown, and layer together in oven proof dish. Top with Boscoli Italian Olive Salad and sprinkle shredded mozzarella cheese. Broil until cheese melts. Serve as an appetizer or side vegetable dish, or place on top of your favorite toasted bread.