| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
|
|
Unbaked 9 inch pie shell |
| 2 |
c |
Cubed unpeeled eggplant |
| 1/4 |
c |
Butter or margerine |
| 3/4 |
lb |
Ground beef chuck |
| 1/2 |
c |
Finely chopped onion |
| 1 |
|
Garlic clove |
| 1 |
tb |
Chopped parsley |
| 1/4 |
c |
Chopped celery tops |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Oregano |
| 1/8 |
ts |
Pepper |
| 1 |
|
8oz can |
| 1/2 |
c |
Shredded mozzarella cheese |
|
|
Tomato sauce |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“We simply prepare ourselves. God fills us.”