Healthy Beef 'n' Eggplant Pie

• 2 cups cubed eggplants
• olive oil Pam cooking spray
• 34 lb extra lean ground beef
• 12 sweet onion, chopped
• 1 celery rib, with leaves chopped
• 1 garlic clove, minced
• 1 (8 ounce) can tomato sauce
• 1 12 teaspoons dried parsley
• 1 12 teaspoons italian seasoning
• 34 teaspoon kosher salt
• 18 teaspoon fresh ground pepper
• 1 unbaked pastry shell (9-inch)
• 9 ounces lowfat mozzarella cheese, shredded

1. Preheat oven to 375 degrees.
2. In a small skillet, saute eggplant in Pam until tender, about 5 minutes.
3. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink, drain.
4. Add the eggplant, tomato sauce and spices; bring to a boil, then remove from heat.
5. Pour beef mixture into pie shell and bake for 20-25 minutes.
6. Sprinkle cheese over top and bake for 5-10 more minutes or until cheese is melted.
7. Let stand for 10 minutes before cutting.

eggplants, olive oil, extra lean ground beef, sweet onion, celery, garlic, tomato sauce, parsley, italian seasoning, kosher salt, ground pepper, pastry shell, mozzarella cheese

Taken from www.food.com/recipe/healthy-beef-n-eggplant-pie-376202 (may not work)