Cheesy Tomato Pork & Eggplant Bake

Coarsely chop the mushroom, onion and tomatoes, slice the eggplants lengthwise and cut the pork into bite-sized pieces.

Grill the eggplant in a dry pan over medium heat until golden on both sides.

In the same pan, heat the olive oil and sauté the garlic until golden, then add the onion and mushroom and cook until the onion is translucent.

Raise the heat to medium, add the pork and cook until it changes color, then add the tomatoes and crush them.

Stir in the ssamjang and paprika powder, and when the tomato juices are released, tear in the basil and simmer until thick.

Transfer to a dish, layer the eggplant on top, sprinkle with mozzarella and microwave until the cheese melts.