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Ingredients
- Â Â Unbaked 9 inch pie shell
- 2 c. Cubed unpeeled eggplant
- 1/4 c. Butter or possibly margerine
- 3/4 lb Grnd beef chuck
- 1/2 c. Finely minced onion
- 1 x Garlic clove
- 1 Tbsp. Minced parsley
- 1/4 c. Minced celery tops
- 1 tsp Salt
- 1/4 tsp Oregano
- 1/8 tsp Pepper
- 1 x 8oz can
- 1/2 c. Shredded mozzarella cheese
- Â Â Tomato sauce
Directions
- Place the cubed eggplant in melted butter in heavey skillet. Cover and cook over medium heat for 5 minutes. Remove the eggplant and set aside. Place the beef, onion and garlic in skillet and cook, stirring, till meat is browned. Add in parsley, celery tops, seasonings and tomato sauce. Cook over medium heat 5 minutes. stirring constantly. Stir in the eggplant and partially cold. Turn the mix into a pie shell. Bake in moderate oven (375) for 45 minutes. till pie is golden. Sprinkle the cheese over top and return to oven a few min until the cheese melts. Let stand 5 min before serving. Enjoy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 619g | |
| Calories 1269 | |
| Calories from Fat 816 | 64% |
| Total Fat 91.67g | 115% |
| Saturated Fat 46.69g | 187% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 3153mg | 131% |
| Potassium 1381mg | 39% |
| Total Carbs 17.92g | 5% |
| Dietary Fiber 6.1g | 20% |
| Sugars 6.62g | 4% |
| Protein 92.01g | 147% |
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