Eggplant Pie

Name: Eggplant Pie
Yield: Makes 6 servings
Cuisine: United States
Ingredients: 1 tblsp. chopped parsley; 1 clove minced garlic; ½ c. finely chopped onion; ¾ lb. ground beef chuck; ⅛ tsp. pepper; ¼ c. butter or margarine; 1 (8 oz.) can tomato sauce; 1 tsp. salt; ½ c. shredded Mozzarella cheese; 2 c. cubed unpeeled eggplant; Unbaked 9" pie shell; ¼ c. chopped celery tops

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

People who like Italian pizza especially enjoy this—teens, for instance!

Ingredients

Unbaked 9" pie shell
2 c. cubed unpeeled eggplant
¼ c. butter

Americas
United States
Main course
Pie

Method

Place eggplant, washed and cut in ½" cubes, in melted butter in heavy skillet. Cover and cook over medium heat 5 minutes. Remove eggplant.
Place ground beef, onion and garlic in skillet and cook, stirring, until meat is browned. Add parsley, celery tops, seasonings and tomato sauce. Cook over medium heat 5 minutes, stirring constantly. Stir in eggplant. Partially