Eggplant Casserole/Pastelon de Berenjena

Name: Eggplant Casserole/Pastelon de Berenjena
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American, Latin American
Ingredients: 2 tablespoons of olive oil; 1 medium onion, peeled and chopped; 3 garlic cloves, thinly sliced; 1/2 pound of lean ground beef; 24 ounces of pre-sliced mushrooms; 1 large tomato, see note 1 1 can diced tomatoes, see note 1 1 can (8 ounces) tomato sauce, see note 1 12 green pimento stuffed olives, optional, this is what makes this dish more Puerto Rican, to me.; 1/4 of red wine, your choice, optional. I use whatever I have open.; Salt and pepper to taste; 1 tablespoon of sofrito; 1 large eggplant; Flour to coat the eggplants; 4 eggs; 1/4 cup of milk, heavy cream, or water (for eggwash); Breadcrumbs or panko crumbs to cover the eggplant; 3/4 cup of peanut oil (I use peanut but feel free to use any oil with a high smoke point that will be good for frying); 1/4 pound of Swiss cheese, sliced very thin