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Everyone likes eggplant when you taste it in this savory pie. If you have eggplant in the garden or can get it at the market, I'd recommend this recipe. If the eggplant is large and the skin seems tough, its a good idea to peel it first. -Audrey Nemeth Chesterville, Maine
Nutritional Facts 1 serving (1 slice) equals 368 calories, 24 g fat (12 g saturated fat), 62 mg cholesterol, 857 mg sodium, 23 g carbohydrate, 2 g fiber, 14 g protein.
Originally published as Beef 'n' Eggplant Pie in Taste of Home August/September 2004, p42
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jan. 30, 2012 by daisey5
I used ground turkey instead of the beef other wise I followed the recips. It was very good.
Reviewed on Jul. 24, 2011 by jmkasprak
I just wanted to make a note that this recipe really does not reheat well at all since the crust becomes soggy from the eggplant. Next time I'll be sure to invite company for dinner so we don't have leftovers.
Reviewed on Jul. 18, 2011 by jmkasprak
I could eat the eggplant sauteed in butter all by itself, but once it's mixed with the rest of the ingredients, it's more palatable for those who aren't wild about it.
Reviewed on Apr. 10, 2010 by rufers54
My 15 year old son really like it before he found out it had eggplant in it! Now he wouldn't admit it. The whole family gobbled it up.
Reviewed on Oct. 13, 2009 by elmanring
This is really an easy recipe and my family loved it!
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