Beef n Eggplant Pie Recipe

Beef n Eggplant Pie Recipe

  • 2 cups cubed eggplant
  • 1/4 cup butter
  • 3/4 pound ground beef
  • 1/2 cup finely chopped onion
  • 1 celery rib with leaves, chopped
  • 1 clove garlic, minced
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (9 inch) unbaked pastry shell
  • 1/2 cup shredded mozzarella cheese
  1. In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
  2. Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
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