Cut the eggplant lengthwise in thin layers, leaving the 2 ends to be chopped up. Brush olive oil on both sides and put on oiled pan. Bake at 375 for 20 minutes. Meanwhile fry up onions, eggplant cubes, garlic and mushrooms. When done, put in chopped tomatoes and tomato paste. Put some of mixture on each slice, then roll up and sprinkle with breadcrumbs. Seal with toothpicks if needed. Bake again for 15 minutes. Can be eaten alone or served on rice.