Peel the eggplants and cut them into one-inch cubes. Cook until tender in boiling salted water barely to cover. Drain well and mash with a fork.
Melt half of the butter and cook the livers until done but not overcooked. Melt the remaining butter in a separate skillet and cook the mushrooms until wilted. Season both livers and mushrooms with salt and pepper. Chop the livers fine.
Beat the eggs, cream, cheese and nutmeg together until well blended. Combine the eggplant, chopped livers, mushrooms and the egg mixture. Mix well and spoon into a buttered one-quart casserole. Cover with bread crumbs and sprinkle with a little melted butter. Bake for twenty to thirty minutes.