Ingredients
Dough for single-crust pie1/4 cup butter, cubed2 cups cubed eggplant3/4 pound ground beef1/2 cup finely chopped onion1 celery rib with leaves, chopped1 garlic clove, minced1 can (8 ounces) tomato sauce1 tablespoon minced fresh parsley1 tablespoon dried oregano1 teaspoon salt1/8 teaspoon pepper1/2 to 1 cup shredded part-skim mozzarella cheese
Preparation
Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
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.
Spoon beef mixture into pie crust. Bake 20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10 minutes longer. Let stand for 10 minutes before cutting.
