Chop to cut into pieces a La carte. Transfer to stretch film, sprinkle with seasoning, cover with the other side of the film and beat off. Turn the meat over and repeat the procedure.
Transfer the carbonade prepared in this way to a marinating container, smearing each layer with vegetable oil (you will need two tablespoons of vegetable oil). Cover with plastic wrap in contact. Marinate for at least 30 minutes.
Finely chop the onion and cut the eggplant into strips.
Cut the mushrooms randomly. Chop the cheese.
Fry the onion in the remaining vegetable oil for five minutes, stirring. Add eggplant and mushrooms, and season with salt. Continue frying for another five minutes, stirring. Spread the carbonade on a baking sheet. Turn on the oven to preheat 200 degrees.
Spread the toasted mixture of eggplant, mushrooms and onions on the slices of carbonade and pepper. Spread the cheese on top.
Bake in the oven for 15 minutes at 200 degrees. Serve hot.