Eggplant Pie

• 1 unbaked (9-inch) pie crust
• 1/4 c. butter or oleo
• 2 c. cubed eggplant
• 3/4 lb. ground beef
• 1/2 c. finely chopped onion
• 1 clove garlic, minced
• 1 (8 oz.) can tomato sauce
• 1/4 c. chopped celery leaves
• 1 Tbsp. chopped parsley
• 1/4 tsp. oregano
• 1/8 tsp. pepper
• 1/2 c. shredded Mozzarella cheese

1. Flute the edge of pie crust to make a high rim; set aside. In skillet, melt butter over medium heat.
2. Add eggplant.
3. Cover; cook 5 minutes.
4. Remove eggplant; set aside.
5. Add beef, onion and garlic to skillet.
6. Cook, stirring often, until meat is browned, 5 to 7 minutes.
7. Drain fat from skillet.
8. Add tomato sauce, celery leaves, parsley, oregano and pepper to skillet.
9. Cook over medium heat, stirring constantly, 5 minutes.
10. Stir in eggplant.
11. Remove skillet from heat; cool slightly.
12. Preheat oven to 375u0b0.
13. Spoon mixture into pie crust.
14. Bake 45 minutes or until pie is golden brown.
15. Sprinkle cheese over surface.
16. Bake 2 to 3 minutes or until cheese is melted.
17. Cool 5 minutes.
18. If you enjoy pizzas, you will enjoy this pie!

crust, butter, eggplant, ground beef, onion, clove garlic, tomato sauce, celery, parsley, oregano, pepper, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852376 (may not work)