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Beef 'n' Eggplant Pie Recipe

Beef 'n' Eggplant Pie Recipe

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 YIELD:4-6 servings

Ingredients

  • 1/4 cup butter, cubed
  • 2 cups cubed eggplant
  • 3/4 pound ground beef
  • 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

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.

Nutritional Facts

1 slice: 368 calories, 24g fat (12g saturated fat), 62mg cholesterol, 857mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 14g protein.

Reviews for Beef 'n' Eggplant Pie

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MY REVIEW
Teresa from S. GA User ID: 4669310 218013
Reviewed Jan. 16, 2015

"Listened to some of the others and did not use a pie crust and just a put in a casserole....oh no did not have the celery so cut up a fresh carrot from the garden, added celery seed and yum. This is amazing will try with celery next but this was good. Simple and healthy."

MY REVIEW
Donalee2 User ID: 1654265 120445
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
Donalee2 User ID: 1654265 55635
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
daisey5 User ID: 146806 143458
Reviewed Jan. 30, 2012

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

MY REVIEW
jmkasprak User ID: 2880256 86452
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
jmkasprak User ID: 2880256 142920
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."

MY REVIEW
rufers54 User ID: 3395192 206353
Reviewed Apr. 10, 2010

"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."

MY REVIEW
elmanring User ID: 1018017 136931
Reviewed Oct. 13, 2009

"This is really an easy recipe and my family loved it!"

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Wine Pairings

Medium-Bodied Red Wine

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