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butter eggplant ground beef onion celery garlic tomato sauce parsley oregano salt pepper pastry shell Mozzarella cheese
Viewed: 37 - Published at: 4 years agoIngredients
- 1/4 cup butter, cubed
- 2 cups cubed eggplant
- 3/4 pound ground beef
- 1/2 cup finely chopped onion
- 1 celery rib with leaves, chopped
- 1 garlic clove, minced
- 1 can (8 ounces) tomato sauce
- 1 tablespoon minced fresh parsley
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 unbaked pastry shell (9 inches)
- 1/2 to 1 cup shredded part-skim mozzarella cheese
Method
- In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes.
- In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
- Prick pastry shell with a fork. Add beef mixture. Bake at 375° for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
