Everyone likes eggplant when you taste it in this savory pie. If you have eggplant in the garden or can get it at the market, I'd recommend this recipe. If the eggplant is large and the skin seems tough, its a good idea to peel it first. -Audrey Nemeth Chesterville, Maine

Allrecipes Member

Recipe Summary test

15 mins
20 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a small skillet, saute eggplant in butter 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 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts

669 calories; protein 22.2g; carbohydrates 29.9g; fat 51.7g; cholesterol 111.9mg; sodium 1354.9mg. Full Nutrition

Reviews (34)

Rating: 5 stars
Turned out very tasty. I did not measure the onion or eggplant, just used a whole one of each, and peeled the eggplant in hopes that it would disguise it enough to fool picky hubby! Sauteed the onion, eggplant and garlic together, while browning the ground meat in another pan, in order to drain the fat from the meat. Then put all in pan together with tomato sauce and seasonings before placing in crust to bake. Yummy. Thanks for a sharing! Read More
Rating: 5 stars
This recipe is fantastic. My daughters and I loved it, but my husband wasn't crazy about it. He's fussy so his vote doesn't count. The only changes I made were to add 1/4 cup each of green and red bell peppers chopped, and a jar of mushrooms. Other than that I followed the recipe exactly. Thanks for sharing your recipe. It was a big hit. Anyone who loves eggplant can't go wrong with this recipe. Read More
Rating: 5 stars
Delicious! We followed the recipe exactly and loved it. I am an eggplant lover so next time will probably add more than recommended. Excellent! Thanks for the recipe! Read More
Rating: 4 stars
This was a quick and easy dinner recipe. My kids loved it and one of them is very picky and will not eat any vegetables. Neither of them knew that there was eggplant in it. This was a great recipe to hide veggies in. One change I did make to the recipe is that I flattened pillsbury biscuits to make the crust since I didn't feel like making one from scratch. If you do this make sure to prick the buscuits on the bottom so they don't puff up. Read More
Rating: 5 stars
Usually I make the recipe "as listed" the first time, but tweeked it to fill yellow bell peppers. I used a whole eggplant (with skins on) and doubled the tomato sauce. I love eggplant (especially with the skins on) and was hoping my husband would too. (He can go either way.) We loved the result. Thanks!! Read More
Rating: 3 stars
ok but watch the pie crust you use. works better with a thin crust pizza dough. more tomato sauce and toss in some pepperoni to jazz it up long with some hot pepper sprinkles Read More
Rating: 5 stars
My family loved this recipe. Just made it and they wanted more. I used ground turkey instead of the ground beef and doubled the tomato sauce. Also like a little spice so use red pepper. Thank you for the recipe. Read More
Rating: 5 stars
I just made this yesterday night. My husband and I thought it was great. It is even better the next day! 2/8/09 Read More
Rating: 5 stars
Very good way to get eggplant into the rotation. Like a deep dish homemade pizza. Read More