Eggplant Pie

Name: Eggplant Pie
Ingredients: 1 unbaked (9-inch) pie crust; 1/4 c. butter or oleo; 2 c. cubed eggplant; 3/4 lb. ground beef; 1/2 c. finely chopped onion; 1 clove garlic, minced; 1 (8 oz.) can tomato sauce; 1/4 c. chopped celery leaves; 1 Tbsp. chopped parsley; 1/4 tsp. oregano; 1/8 tsp. pepper; 1/2 c. shredded Mozzarella cheese

12 ingredients

18 steps

Ingredients

1 unbaked (9-inch) pie crust
1/4 c. butter or oleo
2 c. cubed eggplant
3/4 lb. ground beef
1/2 c. finely chopped onion
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1/4 c. chopped celery leaves
1 Tbsp. chopped parsley
1/4 tsp. oregano
1/8 tsp. pepper
1/2 c. shredded Mozzarella cheese

Directions

1

Flute the edge of pie crust to make a high rim; set aside. In skillet, melt butter over medium heat.
2

Add eggplant.
3

Cover; cook 5 minutes.
4

Remove eggplant; set aside.
5

Add beef, onion and garlic to skillet.
6

Cook, stirring often, until meat is browned, 5 to 7 minutes.
7

Drain fat from skillet.
8

Add tomato sauce, celery leaves, parsley, oregano and pepper to skillet.
9

Cook over medium heat, stirring constantly, 5 minutes.
10

Stir in eggplant.
11

Remove skillet from heat; cool slightly.
12

Preheat oven to 375°.
13

Spoon mixture into pie crust.
14

Bake 45 minutes or until pie is golden brown.
15

Sprinkle cheese over surface.
16

Bake 2 to 3 minutes or until cheese is melted.
17

Cool 5 minutes.
18

If you enjoy pizzas, you will enjoy this pie!