Vegetable Schnitzel Casserole

Name: Vegetable Schnitzel Casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Aubergine (approx. 350 g); 7-10 Tbsp Salt; 75 g pitted green olives; 1 yellow, red and green peppers (approx. 250 g each); 1 (approx. 300 g) Vegetable Onion; 2 TABLESPOONS Olive oil; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Pepper; 4 Pork cutlet (approx. 150 g each); 75 g grated low-fat cheese; 2 discs (30 g each) White bread

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Aubergine (approx. 350 g)
7-10 Tbsp Salt
75 g pitted green olives
1 yellow, red and green peppers (approx. 250 g each)
1 (approx. 300 g) Vegetable Onion
2 TABLESPOONS Olive oil
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Pepper
4 Pork cutlet (approx. 150 g each)
75 g grated low-fat cheese
2 discs (30 g each) White bread

Directions

1
Wash, clean and chop the aubergine. Place in a sieve, sprinkle with salt and leave to drain for about 1 hour. Drain the olives. Paprika pu
2
Peel and chop the onion. Heat 1 tablespoon of oil in a large, coated pan. Fry the onion, aubergine and paprika over a high heat for about 5 minutes, stirring continuously. Deglaze with tomatoes.
3
Add olives, season with salt and pepper, bring to the boil and place in an ovenproof dish (approx. 1.2 litres capacity). Wash meat, dab dry, season with salt and pepper. Heat 1 tablespoon of oil in a large, coated pan.
4
Fry the meat for 3-4 minutes on each side, until golden brown and drain on kitchen paper. Cut the meat in half crosswise and layer with the vegetables in the casserole dish. Sprinkle with cheese and grill under the grill of
5
Halve the slices of bread. Serve the vegetable-schnitzel casserole with the bread.