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Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

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 Nutrition

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 ½-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.