Eggplant pie, a rich-flavored second dish a bit different from the usual stuffed eggplants. Delicious, versatile, and easy to prepare recipe. You’ll surely have all the ingredients at home: eggplants, ground meat, and cheeses. It’s perfect as a main course and you can prepare it well in advance and cook it on occasion of a family lunch or with friends. If you try it, let me know in the comments.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 398.15 (Kcal)
- Carbohydrates 8.94 (g) of which sugars 1.77 (g)
- Proteins 20.25 (g)
- Fat 31.38 (g) of which saturated 13.19 (g)of which unsaturated 15.49 (g)
- Fibers 1.97 (g)
- Sodium 1,248.15 (mg)
Indicative values for a portion of 116 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggplants
- 1.1 lbs mixed ground meat
- 0.85 cups tomato pulp
- to taste extra virgin olive oil
- 7 oz mozzarella
- to taste parsley
- 1/2 onion
- 1.05 oz parmesan
- to taste salt
How to Make Eggplant Pie
Cut the eggplants into slices, then transfer them to a baking tray lined with parchment paper.
Season with a drizzle of olive oil and a pinch of salt. Bake in the oven at 356°F for about 20 minutes.
Meanwhile, in a frying pan pour a swirl of olive oil and sauté the chopped onion.
Add the ground meat, salt, and pour in the tomato pulp.
Cook for about 15-20 minutes or until the sauce has thickened.
At this point, let’s assemble the pie. Take the eggplants and arrange them in a well-oiled and breadcrumb-sprinkled cake pan.
Stuff with the ground meat and mozzarella.
Fold up the edges of the eggplants, cover with the remaining eggplants and sprinkle the surface with the tomato pulp, mozzarella and grated cheese. Bake until golden.
Storing the Eggplant Pie
The eggplant pie can be stored in the refrigerator covered with plastic wrap until the next day. It can be frozen.
FAQ (Questions and Answers)
Can the eggplant pie be made with other cheeses?
You can replace the mozzarella with scamorza, provolone or feta. For a stronger flavor, replace the parmesan with pecorino.
What type of meat to use?
I prefer to use mixed pork and veal meat, but you can also use just one type, for example, beef.
How to recognize good eggplants?
We must obviously rely on sight: the skin should be tight and shiny. Spices that go well with eggplants include parsley, curry, and oregano.
