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Beef 'n' Eggplant Pie Recipe
Beef 'n' Eggplant Pie Recipe photo by Taste of Home

Beef 'n' Eggplant Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 20 min. + standing
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + standing
MAKES: 4-6 servings

Ingredients

  • 1/4 cup butter, cubed
  • 2 cups cubed eggplant
  • 3/4 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

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.

Directions

  1. In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes.
  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. 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. Yield: 4-6 servings.
Originally published as Beef 'n' Eggplant Pie in Taste of Home August/September 2004, p42

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Beef 'n' Eggplant Pie

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 16, 2013

INSTEAD OF PUTTING THIS IN A PIE CRUST I PUT IT IN A CASSEROLE THEN YOU CAN REHEAT IT VERY WELL. ALSO LESS CALORIES. I JUST LOVE THIS RECIPE. I MAKE THIS A LOT. I FREEZE EGGPLANT TO MAKE IT IN THE WINTER.donalee2

MY REVIEW
Reviewed Aug. 16, 2013

INSTEAD OF PUTTING THIS IN A PIE CRUST I PUT IT IN A CASSEROLE THEN YOU CAN REHEAT IT VERY WELL. ALSO LESS CALORIES. I JUST LOVE THIS RECIPE. donalee2

MY REVIEW
Reviewed Jan. 30, 2012

I used ground turkey instead of the beef other wise I followed the recips. It was very good.

MY REVIEW
Reviewed Jul. 24, 2011

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.

MY REVIEW
Reviewed Jul. 18, 2011

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.

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