Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Unbaked 9 inch pie shell |
| 2 cups | Cubed unpeeled eggplant |
| ¼ cup | Butter or margerine |
| ¾ pounds | Ground beef chuck |
| ½ cup | Finely chopped onion |
| 1 \N | Garlic clove |
| 1 tablespoon | Chopped parsley |
| ¼ cup | Chopped celery tops |
| 1 teaspoon | Salt |
| ¼ teaspoon | Oregano |
| ⅛ teaspoon | Pepper |
| 1 \N | 8oz can |
| ½ cup | Shredded mozzarella cheese |
| \N \N | Tomato sauce |
Place the cubed eggplant in melted butter in heavey skillet. Cover and cook over medium heat for 5 min. Remove the eggplant and set aside. Place the 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 min. stirring constantly. Stir in the eggplant and partially cool. Turn the mixture into a pie shell. Bake in moderate oven (375) for 45 min. until pie is golden brown. Sprinkle the cheese over top and return to oven a few minutes till the cheese melts. Let stand 5 minutes before serving. Enjoy.
Recipe By : Habanero99
From: Date: 05/27 File