Beef N Eggplant Pie Recipes

Steps:

• To make pastry:.
• Mix sifted flour, salt on a flat surface. Make a well in the center of the flour. Put butter and water in the well and mix with fingers until center ingredients make a paste. Work butter paste into the flour and knead the dough lightly.
• Form into a ball and wrap with plastic wrap. Chill in refrigerator for 20 minutes.
• After chilling, roll dough out to 1/8 inch thick or press dough right into a deep dish pie plate with fingers.
• To make the pie:.
• Saute the eggplant slices in the vegetable oil until softened and drain on paper towel.
• To peel tomatos, drop them into boiling water for boililng water for 15 seconds and remove them immediately, dunk into cold water and the skins should slip right off. Slice when cool enough to handle.
• Sprinkle the bottom of the pie shell with 2 Tbs of parmesan cheese.
• Layer the pie in this order: 1/2 of eggplant slices , 1/2 of tomato slices, 1/2 of onion slices, 1/2 of green pepper rings, 1/4 tsp crushed garlic, 1 Tbs olive oil, salt, pepper, 1 Tbs chopped basil, and1 Tbs parmesan cheese .
• Repeat the ingredient layers for a second layer.
• Bake in a 350 degree oven for 40 to 45 minutes. or until vegetables are tender and the crust's edge is golden brown.
• Serve the pie in wedges with parmesan cheese for topping.

Steps:

• Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
• Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
• Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
• Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

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.

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.