Best 5 Beef N Eggplant Pie Recipes
If you're looking for a hearty and flavorful meal that's easy to make, look no further than beef and eggplant pie. This classic dish is made with ground beef, eggplant, tomatoes, and cheese, and it's sure to be a hit with the whole family. The best part is that it can be made in just one pan, so cleanup is a breeze.
In this article, you'll find two delicious recipes for beef and eggplant pie. The first recipe is a traditional version of the dish, while the second is a vegetarian version that uses tofu instead of beef. Both recipes are easy to follow and can be tailored to your own taste preferences. So whether you're a meat-eater or a vegetarian, you're sure to find a beef and eggplant pie recipe that you'll love.
BEEF AND EGGPLANT CASSEROLE
Layers of fried eggplant, seasoned ground beef, tomatoes, and cheeses are easily thrown together and baked to delicious perfection in this casserole dinner dish.
Provided by ladyindigo
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
- Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.
- Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
- Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.
- Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.
- Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 28.6 g, Cholesterol 66 mg, Fat 24.8 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 10.5 g, Sodium 464.7 mg, Sugar 3.9 g
BEEF AND EGGPLANT PIE
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!
Provided by lecole54
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
- Cut unpeeled eggplant into ½-inch cubes; measure 2 cups.
- In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
- Preheat oven to 375°F.
- Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender - about 5 minutes.
- Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
- Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.
Nutrition Facts : Calories 269.9, Fat 21.5, SaturatedFat 11.2, Cholesterol 69.7, Sodium 736.3, Carbohydrate 9, Fiber 4, Sugar 4.5, Protein 11.6
BEEF 'N' EGGPLANT PIE
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
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- 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 : Calories 669 calories, Carbohydrate 29.9 g, Cholesterol 111.9 mg, Fat 51.7 g, Fiber 5 g, Protein 22.2 g, SaturatedFat 21.7 g, Sodium 1260.1 mg, Sugar 4.7 g
BAKED EGGPLANT WITH GROUND BEEF
My grandmother made the best eggplant. I hope you enjoy.
Provided by Toni Sortino Camden
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put bread crumbs in a bowl with enough water to cover; set aside to soak.
- Heat vegetable oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
- Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove skillet from heat and set aside to allow mixture to cool.
- Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover dish with aluminum foil.
- Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.
Nutrition Facts : Calories 627.7 calories, Carbohydrate 48.1 g, Cholesterol 187.8 mg, Fat 35.5 g, Fiber 12.6 g, Protein 33 g, SaturatedFat 11.1 g, Sodium 773.2 mg, Sugar 16.2 g
BEEF 'N' EGGPLANT PIE
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
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- 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 : Calories 669 calories, Carbohydrate 29.9 g, Cholesterol 111.9 mg, Fat 51.7 g, Fiber 5 g, Protein 22.2 g, SaturatedFat 21.7 g, Sodium 1260.1 mg, Sugar 4.7 g
Tips:
- For a crispy crust, pre-bake the pie dough before adding the filling.
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcook the eggplant, or it will become mushy.
- If you don't have a meat grinder, you can finely chop the beef.
- Season the filling generously with salt and pepper.
- Top the pie with grated Parmesan cheese before baking.
- Let the pie cool for at least 15 minutes before serving.
Conclusion:
This classic beef and eggplant pie is a hearty and flavorful dish that is perfect for a family dinner. It's easy to make and can be tailored to your own taste preferences. With a crispy crust, tender filling, and gooey cheese, this pie is sure to be a hit with everyone at the table.
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