Rustic Toast With Omelette

Preparation:

Preparation: Clean the mushrooms, wash them quickly and slice them. Brown them in a non-stick pan with 2 tablespoons of oil over high heat. It takes five minutes. Stir often and salt them at the end of cooking. Beat the eggs in a bowl with a pinch of salt. Add the finely chopped parsley and add the browned mushrooms. Heat a couple of tablespoons of oil in a very large frying pan, pour the mixture and let the omelette thicken on both sides. When cooked, cut it into six portions. Toast the bread and stuff the slices with the omelette, the aubergines and the drained mushrooms. Serve the buns piping hot.