beef eggplant pie
Recipes
Beef
Beef Eggplant Pie
Savory pie filled with layers of beef, eggplant, tomatoes, and cheese. Baked until bubbly — a great way to sneak in veggies.
Ingredients
- 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
Directions
- 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.
- 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.
