 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
My 100th recipe! Found this in an old book, *McCall's Casserole Cookbook.* I've yet to make it (I don't usually post first, but this is an auspicious occasion), but certainly will do soon! Ingredients:
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 |
Directions:
1. Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
2. Cut unpeeled eggplant into 1/2-inch cubes; measure 2 cups.
3. In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
4. Preheat oven to 375°F.
5. Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender – about 5 minutes.
6. Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
7. Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.
|
|