• Unbaked 9-inch pie shell
  • 4 cups unpeeled and cubed eggplant
  • 1/4 cup butter or margarine
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon chopped parsley
  • 1/4 cup chopped celery tops
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/8 teaspoon pepper
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup shredded mozzarella cheese
  • Directions

    Place eggplant, washed and cut in 1/2-inch cubes, in melted butter in heavy skillet. Cover and cook over medium heat for 5 minutes. Remove eggplant from skillet with slotted spoon. Cook onion and garlic in skillet, stirring until onion is transparent. Add parsley, celery tops, seasonings and tomato sauce. Cook over medium heat for 5 minute stirring constantly. Add eggplant to ingredients. Stii Partially cool all ingredients. Turn into pie shell. Bake in moderate (350 degree) oven 45 minutes. Sprinkle cheese over top and return to oven a few minutes until cheese melts. Let stand 5 minutes before serving.

    Serves 4 to 6

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