Healthy Beef 'n' Eggplant Pie |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Ingredients:
2 cups cubed eggplants |
olive oil pam cooking spray |
3/4 lb extra lean ground beef |
1/2 sweet onion, chopped |
1 celery rib, with leaves chopped |
1 garlic clove, minced |
1 (8 ounce) can tomato sauce |
1 1/2 teaspoons dried parsley |
1 1/2 teaspoons italian seasoning |
3/4 teaspoon kosher salt |
1/8 teaspoon fresh ground pepper |
1 unbaked pastry shell (9-inch) |
9 ounces lowfat mozzarella cheese, shredded |
Directions:
1. Preheat oven to 375 degrees.
2. In a small skillet, saute eggplant in Pam until tender, about 5 minutes.
3. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink, drain.
4. Add the eggplant, tomato sauce and spices; bring to a boil, then remove from heat.
5. Pour beef mixture into pie shell and bake for 20-25 minutes.
6. Sprinkle cheese over top and bake for 5-10 more minutes or until cheese is melted.
7. Let stand for 10 minutes before cutting.
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