Eggplant and Pork Casserole
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
There are options: cut the meat into large slices, pound it with a mallet, and fry it. You can also slice the potatoes and fry them, but then the casserole is hard to serve and falls apart, so I settled on this way of cutting the ingredients. I don't have an oven at home, so I put the casserole in the microwave on the microwave-grill mode for 17–18 minutes. This casserole takes a long time to prepare, but it's worth it; treat your loved ones!
Ingredients
- Onion - 2 heads
- Pork Blood - 2 lbs
- Tomatoes - 2 pieces
- Eggplants - 2 pieces
- Salad Potatoes - 3 lbs
- Mayonnaise - 8.8 oz
- Chicken Egg - 1 piece
- Hard Cheese - 3.5 oz
Step by Step guide
Step 1
Cut the meat into small cubes of about 2 cm, place it in a frying pan, add 1 sliced onion, season with salt and pepper, and fry over high heat until the onion is ready. You can set the meat aside for now.
Step 2
Chop the tomatoes roughly, slice the second onion into rings, add everything to the frying pan, season with salt, and fry until ready. Set this aside as well.
Step 3
Slice the eggplants lengthwise into large pieces about 4–5 mm thick or however you prefer, and fry each piece separately on both sides until cooked. Place them on a plate and set aside.
Step 4
You can simply boil the potatoes, remembering to add a little salt to the water, and then make a simple puree.
Step 5
Next, take a large baking dish, preferably deep, as we have many ingredients, and layer them: first the potato puree, then the meat, then the tomatoes, and finally top with the eggplants.
Step 6
For the sauce, mix the egg, mayonnaise, and finely grated hard cheese, and spread the sauce on top with a tablespoon.
Step 7
Place in the oven and bake for about 25–30 minutes at 392°F until a golden crust appears.
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