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1. Preheat oven to 375 F.
2. In a large skillet, heat butter and olive oil over medium low heat. Add onions and sauté 3 minutes.
3. Add garlic and green bell pepper. Sauté additional 3 minutes.
4. Add sliced mushrooms. Sauté additional 2 minutes.
5. Add diced tomatoes, chopped parsley, pepper, and thyme. Simmer 2 additional minutes.
6. In large non-stick skillet, heat vegetable oil over medium heat.
7. Add diced eggplant and seasoning salt.
8. Sauté until lightly browned. Stir often.
9. Remove skillet from heat. Stir in flour carefully with rubber spatula.
10. Return skillet to heat. Add tomato mixture. Simmer 2 minutes.
11. Spoon mixture into greased casserole dish (8-inch x 8-inch).
12. Sprinkle Parmesan cheese over top.
13. Bake 35 minutes.
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