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Beef ‘n’ Eggplant Pie

Total Time

Prep: 20 min. Bake: 20 min. + standing


6 servings

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


  • Dough for single-crust pie
  • 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
  • 1/2 to 1 cup shredded part-skim mozzarella cheese


  1. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. In a small skillet, melt butter. Add eggplant; saute 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.
  3. Spoon beef mixture into pie crust. Bake 20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10 minutes longer. Let stand for 10 minutes before cutting.

Nutrition Facts

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

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