Easy Eggplant Pie
Source of Recipe
Aunt Saunny
Unbaked 9-inch pie shell
4 cups unpeeled and cubed eggplant (I peeled the eggplants)
1/4 cup butter or margarine
1/2 cup finely chopped onion
1 clove garlic, minced
1 tbl. chopped parsley
1/4 cup chopped celery tops
1/2 tsp. salt
1/4 tsp. crumbled oregano
1/8 tsp. black pepper
Dash cayenne pepper, optional
1 (8-oz.) can tomato sauce
1/2 cup shredded mozzarella
1. Place eggplant, washed and cut into 1/2-inch cubes, in melted butter in heavy skillet. Cover and cook over medium heat for 5 minutes. Remove eggplant from skillet with slotted spoon.
2. Cook onion and garlic in skillet until onion is transparent.
3. Add parsley, celery tops, seasonings and tomato sauce. Cook over medium heat for 5 minutes, stirring constantly.
4. Add eggplant to ingredients. Stir. Partially cool all ingredients. Place in pie shell.
5. Bake in 350-degree oven for 45 minutes. Pie crust edges will probably get too brown, so cover the edges with foil or lightly cover top with foil if edges of pie crust are browned. During the last 5 minutes, sprinkle mozzarella over the top. Heat until cheese melts. Let stand 5 minutes before serving.
Serves 4 to 6.
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