Best Beef N Eggplant Pie Recipes

Beef and Eggplant Pie image

Provided by lecole54

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

pastry for single-crust pie
1 small eggplant (about 1 pound)
6 tablespoons butter
1/2 cup onion, finely chopped
1 garlic clove, crushed
3/4 lb ground chuck
1 tablespoon parsley, chopped
1/4 cup celery top, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 dash pepper
1 (8 ounce) can tomato sauce

Steps:

Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
Cut unpeeled eggplant into ½-inch cubes; measure 2 cups.
In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
Preheat oven to 375°F.
Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender - about 5 minutes.
Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.

Nutrition Facts : Calories 269.9, Fat 21.5, SaturatedFat 11.2, Cholesterol 69.7, Sodium 736.3, Carbohydrate 9, Fiber 4, Sugar 4.5, Protein 11.6

Beef and Eggplant Casserole Recipe - (4.6/5) image

Provided by BobN

Number Of Ingredients 9

3 tbsp olive oil, divided
2 eggplants, thinly sliced
1 garlic clove, minced
1 lb extra lean ground beef
3/4 cup marinara sauce
salt and pepper to taste
About half a bunch of fresh basil, leaves chopped
1 cup grated parmesan
1 cup grated light mozzarella

Steps:

Preheat oven to 350F. Heat a large non-stick skillet over medium-high heat. When hot, add 1 tbsp olive oil and cook eggplant slices for about 5 minutes on each side and set aside. Cook them in batches and add some olive oil when necessary. While eggplants are cooking, prepare the beef mixture. Heat another skillet over medium heat and add 1 tbsp olive oil. Cook garlic for about 1 minute (do not let it brown), then add ground beef and break it into pieces with a wooden spatula. Cook for about 5 minutes and add marinara sauce. Stir well and cook another 5 minutes. Season with salt and pepper. Remove from heat and add basil. Drain excess liquid to make sure you don't end up with a soggy casserole. In a baking dish (I used a square baking dish), arrange one layer of eggplant, one layer of beef mixture and one layer of parmesan cheese. Repeat (eggplant, then beef, then parmesan) and finish with a layer of eggplant. Top with mozzarella cheese and bake for 25 minutes or until cheese is golden brown and starts to be crispy. Serve immediately.