Beef ‘N’ Eggplant Pie

13 ingredients
3 steps

Ingredients

  • 1/4 cup butter, cubed
  • 2 cups cubed eggplant
  • 3/4 pound ground beef
  • 1/2 cup finely chopped onion
  • 1 celery rib with leaves, chopped
  • 1 garlic clove, minced
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 unbaked pastry shell (9 inches)
  • 1/2 to 1 cup shredded part-skim mozzarella cheese

Directions

  1. 1
    In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes.
  2. 2
    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.
  3. 3
    Prick pastry shell with a fork. Add beef mixture. Bake at 375° 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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