Baked eggplant with pork and creamy vegetables

Ingredients

Metric

Imperial

2-3	2-3	large eggplants, cut into 2.5 cm (1 in) slices
2	2	eggs
375 ml	1 1/2 cup	breadcrumbs
30 ml	2 tbsp	grated parmesan cheese
2	2	chopped onions
250 ml	1 cup	sliced mushrooms
2	2	green onions, cut into small cubes
900 g	2 lb	extra-lean ground pork
2	2	cans (284 ml/10 oz) of corn kernels, drained
2	2	cans (284 ml/10 oz) canned cream of tomato soup
-	-	Tabasco to taste
-	-	Vegetable oil
-	-	Salt and pepper

Preheat the oven to 180°C (350°F).
Beat the eggs in a rounded bowl. Mix the breadcrumbs and the parmesan in another bowl.
Drench the eggplant slices, one a time, in the eggs, then roll them in the breadcrumbs. Place the breaded slices on an ovenproof dish lined with parchment paper, then cook in the oven for 25 minutes, turning the slices halfway through.
Heat a large pan to medium-high. Add a dash of oil and cook the onions and the mushrooms until onions are transparent.
Add the peppers and ground pork, salt and pepper and continue cooking for 10 minutes while stirring constantly.
Add the corn, the cream of tomato soup and the Tabasco, mix well, bring to a simmer and let stew until a dense and velvety texture is achieved.
Place 2 or 3 slices of eggplant on each plate, add the pork stuffing. Serve quite warm, accompanied by steamed vegetables.