"Hunger is the best sauce in the world."--Cervantes

Eggplant Pie Recipe

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This recipe for Eggplant Pie, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Monday, May 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 9" unbaked pie crust
1/4 cup butter
2 cups cubed eggplant (skin on or off--whatever you prefer)
1 lb ground beef
1/2 cup chopped white onion
2 tsp minced garlic
1/4 cup chopped celery
1 tbsp. chopped basil
1 tbsp chopped parsley
1 tsp red pepper flakes
salt and pepper
8 oz. tomato sauce
8 oz shredded mozzarella cheese

Directions:
Directions:
Preheat oven to 375
In a skillet, melt the butter over medium heat and add the eggplant. Cover and cook slowly for 5 minutes. Remove the eggplant with a slotted spoon and set aside. Add the beef, onion, garlic and celery and cook till meat is browned. Drain all the fat. Add the sauce and the herbs, tasting for proper seasoning. Cook and stir for 5 minutes. Remove from heat. Stir in the eggplant. Cool slightly. Spoon the mixture into the unbaked crust and bake for 45 minutes or till pie is golden brown. Sprinkle the cheese on top and bake for 3 - 4 minutes more or till cheese is bubbly. Cool 10 minutes before slicing.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This unusual "pie" is a special treat for dinner. The combinations of the herbs and the eggplant make it delicious---and the crust brings it all together like a rustic pizza. Add a simple green salad and you're all set. A pinot noir is an excellent "go with" for this dish

 

 

 

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