Pork medallions with mushroom sauce

320 g pulp pork

1 eggplant

1 tomato puree

2 Art. l. olive oil

parsley

ground black pepper

salt

To prepare the sauce:

200 g fungi

100 g cream

? onions

1 Art. l. brandy

1 Art. l. olive oil

ground black pepper

salt

Cut into circles of eggplant, pork chop, portioned slices, pepper and salt. Fry the pork and eggplant separately in vegetable oil.

Finely chop the onion and mushrooms and fry them in butter, pepper and salt, pour the brandy and set on fire. After the extinction of the flame pour the cream and bring everything to a boil.

Place the medallions of pork and eggplant on a plate, pour the sauce and place all the parsley.