Sweet Potato, Eggplant, and Linguiça Casserole

Name: Sweet Potato, Eggplant, and Linguiça Casserole
Ingredients: Mixture; 1/2 cup of milk; 1/2 cup of wheat flour; 1/4 cup of grated Parmesan cheese; 1 kg of sweet potato; 4 eggs; Filling; 1/2 cup of water; 1/4 cup of olive oil; 1 tablespoon of fresh parsley; 500 g of linguiça; 400 g of eggplant cubes; 4 tomatoes without seeds and peels; 1 large onion; Salt to taste; Accessory; Oval refrigerator with 38 cm length

1
Mixture
2
1/2 cup of milk
3
1/2 cup of wheat flour
4
1/4 cup of grated Parmesan cheese
5
1 kg of sweet potato
6
4 eggs
7
Filling
8
1/2 cup of water
9
1/4 cup of olive oil
10
1 tablespoon of fresh parsley
11
500 g of linguiça
12
400 g of eggplant cubes
13
4 tomatoes without seeds and peels
14
1 large onion
15
Salt to taste
16
Accessory
17
Oval refrigerator with 38 cm length

Ingredients

1
Mixture
2
1/2 cup of milk
3
1/2 cup of wheat flour
4
1/4 cup of grated Parmesan cheese
5
1 kg of sweet potato
6
4 eggs
7
Filling
8
1/2 cup of water
9
1/4 cup of olive oil
10
1 tablespoon of fresh parsley
11
500 g of linguiça
12
400 g of eggplant cubes
13
4 tomatoes without seeds and peels
14
1 large onion
15
Salt to taste
16
Accessory
17
Oval refrigerator with 38 cm length

Directions

1
Mixture
2
Boil the sweet potatoes with skin in slightly salted water over high heat until they are mashed
3
Drain, peel, and blend
4
Heat the oven to a high temperature
5
Mix the sweet potato with milk, flour, eggs, and Parmesan cheese
6
Grease the mold with oil and line the bottom and sides with the sweet potato mixture, spreading well with the back of a spoon
7
Bake for about 30 minutes
8
Filling
9
Remove the skin from the linguiça and cut into small pieces
10
Sauté it in olive oil, stirring constantly until it starts to brown
11
Add the eggplant, tomato cubes, chopped parsley, water, and salt
12
Reduce heat and cook until the vegetables are tender and there is little liquid left
13
Remove from heat
14
Place on top of sweet potato casserole and serve.